Turkey Beef Meatloaf

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


  1. Combine torn bread and milk in a small bowl; set aside.
  2. Heat oil in a medium frying pan over medium heat.
  3. When oil shimmers, add celery, onion, and garlic and cook, stirring occasionally, until softened, and lightly browned, about 10 minutes.
  4. Add tomato paste and cook until no longer raw tasting, about 4 minutes more.
  5. Transfer to a large bowl and set aside to cool slightly, about 5 to 10 minutes.
  6. 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.
  7. Heat oven to 350°F and arrange a rack in the middle. Grease the loaf pan with olive oil.
  8. Add pork and turkey and using clean hands mix until combined (don’t squeeze or overwork).
  9. Form meat into a loose loaf and transfer into the greased metal loaf pan (don’t press down).
  10. Mix together the remaining roasted red pepper and ketchup and brush it over the top.
  11. Place meatloaf in oven and bake until internal temperature is 150°F, about 1 to 1 1/2 hours.
  12. Remove from oven and let sit about 15 to 20 minutes, before slicing.

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