Meatloaf is one of those things I dreaded as a child, but as an adult, I understand it. Its easy to prep, get in the oven, and serve to a hungry family since its so hardy! Of course, I had to put my own spin on it by adding smokey Chicago Steak Seasoning, and with half the meat being turkey, its lightened up!
1 pound 73%/27% ground beef (can also use 80%/20%, but the 73%/27% was on sale, so that is what I used)
1 pound 93%/7% ground turkey
1 tablespoon Worcestershire sauce
1/2 cup shredded cheese (we used sharp cheddar, but colby would also work)
1/2 cup chopped onion
1/2 cup bread crumbs
1 tablespoon Penzey’s Chicago Steak Seasoning
1/4 cup ketchup
1 tablespoon brown sugar
Preheat oven to 350 degrees, and line a bread pan (approximately 9 3/4″ by 5 3/4″) with foil. Spray the foil with non stick spray, just to make sure it releases when the cooking is done. If you have non-stick foil, that will also work!
In a large bowl, combine the beef, turkey, egg, Worcestershire, shredded cheese, onion, bread crumbs, and steak seasoning. Mix with a spoon, or its usually easier to mix with hands, until all ingredients are completely combined and uniform. Form into a log like shape, and press into the bread pan.
Combine the ketchup and brown sugar in a small bowl, and mix until completely incorporated. Spread over the top of the meatloaf, and place in the oven.
Roast meatloaf for 1 hour or until completely cooked through as some of the meat is poultry.
Slice into one inch slices and serve. We love ours with a potato side and a veggie side.