Ingredients Jump to Instructions ↓

  1. 3/4 cup packed fresh, plain, torn bread pieces, crusts removed

  2. 1/3 cup whole milk

  3. 4 teaspoons vegetable oil

  4. 2 medium celery ribs, finely chopped

  5. 2/3 cup finely chopped yellow onion

  6. 4 cloves garlic, finely chopped

  7. 1 (6-ounce) can tomato paste (3/4 cup)

  8. 1/2 cup finely chopped roasted red peppers

  9. 1/3 cup finely chopped Italian parsley

  10. 2 large eggs, whisked until smooth

  11. 2 tablespoons Worchestershire sauce

  12. 1 tablespoon kosher salt

  13. 2 teaspoons dry mustard

  14. 1/2 teaspoon freshly ground black pepper

  15. 2 pounds ground pork

  16. 1 pound ground turkey (preferably thigh meat)

  17. 1/4 cup ketchup

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F and arrange a rack in the middle. 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. 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 a 9-by-5 1/4-by-2 3/4-inch 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.


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