Megan’s Smokey Meatloaf

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 egg

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.