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- 1 lb ground beef (80/20) - 1 lb ground turkey - 1 cup seasoned breadcrumbs - 3/4 cup whole milk - 1/4 cup ketchup - 1/4 cup barbecue sauce - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 large eggs - 1 teaspoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground pepper to taste These main ingredients create a rich and tasty meatloaf. The mix of ground beef and turkey keeps it tender and moist. The breadcrumbs soak in milk, adding fluffiness. Ketchup and barbecue sauce add sweetness and tang. Onion and garlic give it a savory kick. - 1/2 cup shredded cheddar cheese - Fresh parsley, finely chopped (for garnish) Adding cheese can make your meatloaf even more delicious. It melts in, giving a creamy texture. Fresh parsley adds a pop of color and freshness on the plate. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground pepper to taste Thyme and oregano bring depth to the flavor. They work well with the meat and sauces. Adjust salt and pepper to your taste. These seasonings make your meatloaf stand out. Feel free to experiment with different herbs. You can use basil or rosemary for a twist. Remember, cooking is all about making it your own! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature is perfect for a tender meatloaf. Lightly grease a standard loaf pan to stop sticking. In a large bowl, mix the ground beef and ground turkey. Be gentle. Overworking the meat will make it tough. In another bowl, soak the seasoned breadcrumbs in milk for about 5 minutes. This step adds moisture and flavor. After soaking, add the breadcrumbs to the meat mixture. Then, mix in the ketchup, barbecue sauce, chopped onion, minced garlic, eggs, Worcestershire sauce, Dijon mustard, dried thyme, oregano, salt, and pepper. Use your hands or a spatula to combine everything. Avoid overmixing to keep it fluffy. If you want cheese, fold in the shredded cheddar gently. Now it’s time to shape the meat mixture. Place it into the greased loaf pan. Form it into a loaf and smooth out the top. This helps it cook evenly. Put the pan in the oven and bake for 60 to 70 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 160°F (70°C). This ensures the meatloaf is safe to eat and fully cooked. When the meatloaf is done, take it out of the oven. Let it rest in the pan for 10 minutes. This resting time helps the juices spread throughout the meatloaf. It keeps it moist and tender. After resting, slice the meatloaf and serve it warm. For a nice touch, sprinkle chopped parsley on top. This adds color and flavor. Enjoy your meal with your favorite sides! To keep your meatloaf tender, don't overmix the meat. Gently combine the ground beef and turkey until they just blend. Overworking the meat makes it tough. Adding soaked breadcrumbs helps too. They keep the meat moist and fluffy. Letting the meatloaf rest after baking is key. This allows the juices to settle, keeping it juicy. When mixing meat, use your hands or a spatula. This helps you control the mix better. Always combine the wet and dry ingredients in separate bowls first. This way, you mix them evenly without overworking the meat. If you add cheese, fold it in gently. This keeps the mixture cohesive without breaking it apart. To enhance flavor, try adding different sauces or spices. You can swap ketchup for salsa or BBQ sauce for a twist. Fresh herbs like basil or parsley offer bright notes. Consider adding diced peppers or mushrooms for extra texture. You can also top the meatloaf with more sauces before baking. This creates a flavorful glaze that adds richness. Pro Tips Mix Gently: Combine the meats and ingredients gently to maintain a tender texture; overmixing can lead to a dense meatloaf. Soak the Breadcrumbs: Allow the breadcrumbs to soak in milk for at least 5 minutes to ensure they add moisture and fluffiness to the meatloaf. Rest Before Slicing: Let the meatloaf rest for about 10 minutes after baking; this helps retain its juices and makes for cleaner slices. Add Cheese Wisely: If using cheese, fold it in gently to avoid breaking up the meat mixture, ensuring an even distribution without compromising structure. {{image_4}} You can try different meats for this meatloaf. Mixing ground beef with ground pork adds flavor. You can also use all turkey for a lighter dish. Some people enjoy using lamb for a unique twist. Each meat brings its own taste and texture. Just remember to keep the fat content balanced. A good mix keeps the meatloaf moist and tender. For a vegetarian meatloaf, use lentils or black beans. These options provide protein and texture. You can blend in chopped vegetables like mushrooms, carrots, or zucchini for extra flavor. If you want a vegan version, skip the eggs and use flaxseed meal as a binder. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. Get creative with flavors in your meatloaf. Try adding spices like smoked paprika or chili powder for heat. You can also mix in grated cheese for a creamy texture. Toppings can elevate your dish too. A layer of barbecue sauce or ketchup adds sweetness. You can also top it with crispy bacon or a sprinkle of fresh herbs. These small changes make a big impact on taste. To store leftover meatloaf, first, let it cool. Place it in an airtight container. This keeps it fresh and tasty. You can also wrap it tightly in plastic wrap or aluminum foil. Make sure to store it in the fridge. Leftover meatloaf stays good for about three to four days. To reheat meatloaf, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the meatloaf in a baking dish. Cover it with foil to keep it moist. Heat for about 20 to 30 minutes. You can also use the microwave for quick reheating. Just slice the meatloaf and place it on a microwave-safe plate. Heat in short bursts until hot, about 2 to 3 minutes. To freeze meatloaf, slice it first or keep it whole. Wrap each slice in plastic wrap. Then, place it in a freezer bag. Remove as much air as you can to prevent freezer burn. You can freeze meatloaf for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it as needed. A meatloaf earns the name "Million Dollar" because of its rich flavor and texture. This recipe mixes ground beef and turkey, which gives it depth. The blend of sauces, like ketchup and barbecue, also adds a sweet twist. Seasoned breadcrumbs soaked in milk keep it moist. Finally, optional cheddar cheese brings a creamy touch. All these elements create a dish that feels special and indulgent. Yes, you can use different meats! Ground pork or chicken can replace beef or turkey. For a leaner option, try ground chicken breast. Each meat brings its unique taste and texture. Just remember, the fat content affects juiciness. A good mix of lean and fatty meat helps keep the loaf moist and flavorful. To check if the meatloaf is done, insert a meat thermometer into the thickest part. It should read 160°F (70°C). This ensures it is safe to eat. If you don’t have a thermometer, check for clear juices when you cut into it. The meatloaf should be firm but still slightly springy. Let it rest for ten minutes after baking for the best texture. This guide covered all you need for a great Million Dollar Meatloaf. We explored important ingredients like meat, herbs, and spices. You learned step-by-step how to mix, bake, and serve your meatloaf perfectly. I shared tips for keeping it tender and ways to add unique flavors. Plus, we discussed how to store and reheat leftovers. Now you can enjoy this delicious dish again and again. Embrace the joy of cooking and make your own delicious memories with every bite.

Tender Million Dollar Meatloaf

A delicious and tender meatloaf made with a blend of ground beef and turkey, seasoned to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 lb ground turkey
  • 1 cup seasoned breadcrumbs
  • 3.75 cup whole milk
  • 0.25 cup ketchup
  • 0.25 cup barbecue sauce
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and freshly ground pepper
  • 0.5 cup shredded cheddar cheese (optional)
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan to prevent sticking.
  • In a large mixing bowl, gently combine the ground beef and ground turkey until just mixed; avoid overworking the meat to keep it tender.
  • In a separate small bowl, pour the milk over the seasoned breadcrumbs and let them soak for about 5 minutes, allowing the breadcrumbs to absorb the milk fully.
  • Once soaked, add the breadcrumb mixture to the meat blend. Then, incorporate the ketchup, barbecue sauce, finely chopped onion, minced garlic, eggs, Worcestershire sauce, Dijon mustard, dried thyme, dried oregano, along with salt and freshly ground pepper to taste.
  • Using your hands or a spatula, mix everything together until combined, but be careful not to overmix; this will help maintain a fluffy texture in the meatloaf.
  • If you choose to add cheese, gently fold in the shredded cheddar, making sure it is evenly distributed without breaking the mixture apart.
  • Carefully transfer the meat mixture into the prepared loaf pan, shaping it into a loaf. Use a spatula or your hands to smooth the top for an even bake.
  • Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until the internal temperature registers 160°F (70°C) on a meat thermometer.
  • Once done, remove the meatloaf from the oven and let it rest in the pan for approximately 10 minutes before slicing. This rest period ensures that the juices redistribute, keeping the meatloaf moist.
  • Serve warm, garnished with a sprinkle of freshly chopped parsley for a pop of color and flavor.

Notes

Let the meatloaf rest before slicing to keep it moist.
Keyword beef, comfort food, meatloaf, turkey