Ingredients
- 1 pound lean ground beef
- 1 pound ground turkey or ground chicken
- ½ cup Panko bread crumbs
- 1 large egg
- 1 carrot, chopped
- 1 small onion, chopped
- ¼ cup barbecue sauce (or ketchup or chili sauce)
- 2 teaspoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
For the topping:
- ¾ cup barbecue sauce (or half barbecue sauce and half chili sauce)
Instructions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Proper preheating ensures even cooking, so do not skip this step.
2. Blend the Flavor Base
In a blender or food processor, combine the following ingredients:
- 1 large egg
- Chopped carrot
- Chopped onion
- Barbecue sauce
- Mustard
- Worcestershire sauce
- Parsley
- Black pepper
Blend until the carrot and onion are finely chopped and the mixture is fairly smooth. A few small chunks are okay. Blending these ingredients helps distribute the flavors evenly throughout the meatloaf while keeping the texture tender.
3. Combine the Meat Mixture
In a large mixing bowl, combine the blended mixture with the ground beef, ground turkey (or chicken), and Panko breadcrumbs. Mix everything together gently until well incorporated.
Tip: Avoid overmixing, as this can lead to a dense and tough meatloaf. Use a light hand and mix just until everything is combined.
4. Shape the Meatloaf
Line a baking sheet with aluminum foil and spray it generously with non-stick cooking spray. Transfer the meat mixture onto the pan and shape it into a loaf approximately 4 inches wide and 3 inches high.
Why Not Use a Loaf Pan?
Shaping the meatloaf on a baking sheet instead of using a loaf pan allows juices to drain away, preventing a soggy texture. This method also helps create a crispier exterior.
5. Cover and Bake
Cover the meatloaf with foil to trap moisture and bake in the preheated oven for 1 hour.
6. Add the Topping
After 1 hour of baking, remove the foil and spread the barbecue sauce (or sauce mixture) evenly over the top of the meatloaf.
Return the meatloaf to the oven and continue baking uncovered for an additional 15 to 30 minutes, or until the internal temperature reaches 160°F (71°C).
Tip: Use a meat thermometer to check the internal temperature. The meatloaf will continue to cook slightly after being removed from the oven, reaching a safe temperature of 165°F (74°C) while resting.
7. Rest and Slice
Once fully cooked, remove the meatloaf from the oven and let it rest for at least 10 minutes before slicing. This step allows the juices to redistribute, keeping the meatloaf moist.
Notes
1. How to Tell If Your Meatloaf Is Fully Cooked
- The most accurate way is to use a meat thermometer. Insert it into the center of the meatloaf; it should read 160°F before resting.
- If you do not have a thermometer, check the texture. The meat should be firm yet slightly springy, and the juices should run clear when you cut into it.
2. Preventing a Dry Meatloaf
- Do not overmix the meat, as this makes it dense and tough.
- Ensure there is enough moisture in the mixture. The barbecue sauce, egg, and vegetables help keep it tender.
- Covering the meatloaf for the first hour of baking helps retain moisture.
3. What to Do If Your Meatloaf Falls Apart
- If the meat mixture is too loose, add a little more breadcrumbs to help bind it.
- Make sure to let the meatloaf rest before slicing, as cutting it too soon can cause it to crumble.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes