Garlic Sriracha Meatloaf

Garlic Sriracha Meatloaf

Poor meatloaf. Somewhere along the line meatloaf got a really bad wrap. When I started getting away from processed foods, I was slightly sad to see the loss of one of my frozen lunch favorites… Meatloaf. You know what I am talking about. The mystery “meat” patty with the fake grill marks. Oh yeah baby. That is some serious class. Learning to make it myself has provided me the opportunity to try new things and I happen to think that my meatloaf is divine and can even be classy if you know how to dress it up. Like with a monocle or something… I love monocles.

Meatloaf

1.25 lb pkg. Ground Turkey

3 slices of bread

1 egg

1 Tbsp. Garlic Powder

1/2 Tbsp. Salt (or to taste)

1/2 Tbsp. Pepper (ot to taste)

1 Tbsp. Sriracha

1/2 C. Milk

Garlic Sriracha Glaze

1 cup ketchup (bonus points if it is homemade!)

2 garlic cloves minced fine

Sriracha to taste (we are not super big on spicy so I do about 1/2 tbsp.)

Preheat oven to 375 degrees

In a large bowl, add all ingredients except slices of bread. To add bread, dice into 1/2 inch squares or be like me and just pull it into peices by hand. Take off any jewelry and mix until just combined and let rest for 5 minutes. After resting, put the meat onto a tin foil lined baking sheet (trust me on the tin foil for easy clean up purposes). Mold the loaf. For quick cooking and easy portioning I mold mine into a rectangle shape about 12 inches by 4 inches. Put on a thin layer of Garlic Sriracha Glaze and put in the oven for 20 minutes.

Take the meatloaf out and top with the remaining glaze and put back in the oven for another 20 minutes. Once done, remove from the oven and let it rest for 5 minutes before devouring. We have ours with creamy mashed potatoes and baby broccoli… I’m hungry again!

Try this out with your family and let me know what you think of this recipe or the changes you make to it. Recipes are just a guideline anyway!

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