Ingredients
- 12 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon Kosher salt
- 12 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon Kosher salt
- 1 1/2 cup ketchup
- 1 1/2 teaspoon apple cider vinegar
- 2 tablespoon sriracha hot chili sauce
- 12 garlic cloves
- 1 tablespoon unsalted butter
- 1 tablespoon Kosher salt
- 1 1/2 cup ketchup
- 1 1/2 teaspoon apple cider vinegar
- 2 tablespoon sriracha hot chili sauce
- 1 egg
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 2 tablespoon worcestershire sauce
- 8 tablespoon to 10 sprigs fresh thyme, leaves stripped and chopped
- 1/2 cup chopped vidalia or sweet onion
- 1 cup scallion, minced (white and green parts)
- 1 pound ground beef chuck (80% meat, 20% fat)
- 1 pound ground dark meat turkey
- 3 slice potato bread, lightly toasted and cut into 1/4-inch cubes
Preparation
Baking Directions:
Prepare the garlic.
Trim a thin sliver off each end of the garlic cloves and discard.
In a small pan over medium heat, melt the butter with a pinch of salt.
Add the garlic and cook on one side until golden, then flip to cook the other side.
(You get extra points if you do the curved side!) Each side should take about 3 minutes.
The goal is not to cook them through, just give them color.
Remove from heat.
Preheat the oven to 375 degrees Fahrenheit.
Prepare the ketchup sauce: In a medium bowl, stir together the ketchup, vinegar and Sriracha.
Set aside.
Blend the meatloaf seasoning: Whisk the egg in a large bowl, then whisk in the salt, pepper, and paprika until smooth.
Add the Worcestershire, thyme, onion, scallion and ½ cup of the ketchup sauce.
Stir to combine.
With your fingers, gently crumble both the chuck and turkey.
Add half the crumbled chuck to the large bowl, then some bread, then half the turkey, some more bread, and repeat until done.
Adding this way will make mixing easier and lighter for a juicier loaf.
Add the reserved garlic and, with one hand acting like a pitchfork, gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined.
Transfer the meat to a 9x5-inch loaf pan and flatten the top.
Pour the remaining spicy ketchup sauce on top and spread evenly.
Cook the meatloaf.
Bake the meatloaf uncovered for 50 minutes.
Remove and rest for 10 minutes.
Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices.
Don’t worry, the meatloaf will still be juicy because you let it rest! Slice 1-inch-thick portions and hope for a double-clove slice!
