Based on Chow’s Turkey Pork Meatloaf
You will need a 9-by-5 1/4-by-2 3/4-inch metal loaf pan
- 3/4 cup packed fresh, plain, torn bread pieces, crusts removed
- 1/3 cup whole milk
- 4 teaspoons vegetable oil
- 2 medium celery ribs, finely chopped
- 2/3 cup finely chopped yellow onion
- 4 cloves garlic, finely chopped
- 1 (6-ounce) can tomato paste (3/4 cup)
- 1/2 cup finely chopped roasted red peppers, separated into two halves
- 1/3 cup finely chopped Italian parsley
- 2 large eggs, whisked until smooth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 2 teaspoons dry mustard
- 1/2 teaspoon freshly ground black pepper
- 2 pounds ground beef
- 1 pound ground turkey (preferably thigh meat)
- 1/4 cup ketchup
- Combine torn bread and milk in a small bowl; set aside.
- Heat oil in a medium frying pan over medium heat.
- When oil shimmers, add celery, onion, and garlic and cook, stirring occasionally, until softened, and lightly browned, about 10 minutes.
- Add tomato paste and cook until no longer raw tasting, about 4 minutes more.
- Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
- Add soaked bread, half of the roasted red peppers, parsley, eggs, Worcestershire, salt, mustard, and pepper to the vegetables and stir together until evenly combined.
- Heat oven to 350°F and arrange a rack in the middle. Grease the loaf pan with olive oil.
- Add pork and turkey and using clean hands mix until combined (don’t squeeze or overwork).
- Form meat into a loose loaf and transfer into the greased metal loaf pan (don’t press down).
- Mix together the remaining roasted red pepper and ketchup and brush it over the top.
- Place meatloaf in oven and bake until internal temperature is 150°F, about 1 to 1 1/2 hours.
- Remove from oven and let sit about 15 to 20 minutes, before slicing.