| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 18 to 24 Servings |
Ingredients
- 2 pounds ground turkey
- 2 pounds ground beef
- 2 pounds ground pork
- 12 eggs
- 2 cups plain bread crumbs
- 1 ounce olive oil
- 3 ounces celery, chopped
- 2 ounces red bell pepper, chopped
- 3 ounces shiitake mushrooms, chopped
- 3 ounces button mushrooms, chopped
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- Salt and freshly ground black pepper
- 1 cup ketchup
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 12 slices bacon
- Mozzarella cheese slices
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, combine the turkey, beef, pork, eggs and breadcrumbs and fold ingredients until evenly combined.
- In a large saute pan over medium-high heat, add olive oil and heat. Add the celery, peppers and mushrooms and saute until translucent. Remove from heat and allow to completely cool. Once cooled, add to meat mixture along with garlic powder, cumin and salt and pepper, to taste, and combine.
- Place meat mixture into large loaf pan.
- In another small bowl, combine the ketchup, soy sauce and brown sugar and smooth and slather onto meat mixture, reserving some for basting. Top with bacon slices, place into preheated oven and cook for about 1 hour or until the meatloaf registers 180 degrees F when an instant-read thermometer is inserted into the center.
- Once the meatloaf is at 180 degrees F, remove from the oven, top with extra sauce and cheese slices and place back into oven just until the cheese melts. Remove from the oven, cut and serve.
- Cook’s Note: If the sauce and bacon on the top starts to get too brown, cover the loaf pan with a piece of aluminum foil.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 456 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 30 g |
| Cholesterol | 186 mg |
| Sodium | 716 mg |
Reviews
This is by far the best recipe for meatloaf that I have ever used. Didn’t use the mushrooms (my kids don’t like them) but no matter, it moist and delicious. Did cut the recipe down to 1/3 as I was feeding a faimily of four, not forty!
I over heard my daughter telling a friend that “Mom made the BEST meatloaf ever!”.
I wish I could take all the credit for it. Fantastic!
I reduced it by 2/3 and substitued onion for the red bell pepper. Easy and delicious. I made more sauce than was called for and it was a bit too sweet so next time I’ll follow the recipe more closely.
exelent tast ease in prep. only problem it was too much. the quantities could feed an army!
I really liked this meatloaf and it was pretty simple cooking wise just stick it in the oven 🙂 which is what I like but with lots of flavor. JAG, I just wanted to say that I have a lot of friends that are currently serving in the military and I have had relatives who served in the military and I’ve seen the changes in all of these people by serving and those comments that were made about your demons since you were at Fort Dix were very inappropriate and just ignore them! Nice save though on doing it the deep fry way!
Wonderful and full of flavor! I followed the baked recipe and it turned out great. You guys Rock! I wish I could say that about Giada and her comment about demons. What an inappropriate statement, as she has not walked in your shoes JAG. We are deeply appreciative of your service to our country and KNOW you are an awesome Chef and Food Network Star by the demonstration of your excellent work and good food! Keep up the good work.
Can anyone tell me how hot the oil in a deep fryer needs to be and how long to fry this meatloaf? This meatloaf will go over wonderfully at our man weekend in the woods where we’ll have a deep fryer!
Great meatloaf! My hubby always gets the hiccups from meatloaf but not tonight, we both loved it. Great job on the show, we watch every week. Our daughter is in the Air Force and I’m sure she would have appreciated the home cooked meal. Great save on the deep fryer, even with the broken oven you guys still had the best meal.
JAG and Paul:
Your meatloaf was wonderfully flavorful–definitely one of our most favorite meatloaf recipes ever! Great job–and great save on the deep frying! JAG: Don’t worry so much about those demons that Giada told you about. Personally, we think that comment was out of line. We come from a military background ourselves and fully empathize with you and understand the emotions that the Fort Dix challenge could have brought to the surface when you got there. You are awesome (you are too, Paul!) and we support you both down here in Orlando, FL! Be strong!
Your meatloaf was wonderfully flavorful–definitely one of our most favorite meatloaf recipes ever! Great job–and great save on the deep frying! JAG: Don’t worry so much about those demons that Giada told you about. Personally, we think that comment was out of line. We come from a military background ourselves and fully empathize with you and understand the emotions that the Fort Dix challenge could have brought to the surface when you got there. You are awesome (you are too, Paul!) and we support you both down here in Orlando, FL! Be strong!
This meatloaf is awesome! I’m definately adding it to my meatloaf collection, though it’s a tad expensive for us to have on a regular basis. (I nenver thought I’d see the day when ground meat was so dear that I couldn’t always afford it!) Paul & JAG, you guys were great in the Fort Dix challenge – good save on the meatloaf and good energy. My 12-year-old daughter and I watch this every episode – and we’re rooting for you, JAG!!!! You rule, man!