Triple Threat Meat Loaf

“This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically double the recipe and freeze at least one. I have included OAMC directions for the recipe, although they were not in the original recipe.”
1hr 35mins

Ingredients Nutrition


  1. If baking now, preheat oven to 425. Line a rimmed baking sheet with parchment paper; set aside.
  2. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion, and cook for 5 minutes.
  3. Stir in garlic and shallots, and cook for 2 minutes. Set aside to cool.
  4. In a large bowl, whisk together eggs, parsley, and thyme.
  5. Add sirloin, turkey, pork, panko, 1/2 c ketchup, 2 tablespoons vinegar, and cooled vegetables; mix just until combined.
  6. Pack meat mixture into a 9 x 5 inch loaf pan. Invert loaf pan onto prepared pan.
  7. In a medium bowl, whisk together remaining 1 cup ketchup, remaining 2 tablespoons viegar, tomato sauce, honey, mustard, hot sauce, sale and pepper.
  8. Reserve one-quarter sauce for serving. Brush remaining sauce evently over meat loaf.
  9. Bke for 1 hour and 15 minutes.
  10. Remove from oven, and let stand for 10 minutes before slicing.
  11. If freezing, place meat mixture in sealed ziptop bag; place sauce in separate bag. Freeze both bags flat inside a larger bag.
  12. To serve, thaw and bake as directed above.

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