Barbecue Meat Loaf with Chile-Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 onion, medium chopped |
1 pound(s) ground turkey |
1 pound(s) ground pork |
3/4 cup(s) bread crumbs |
1 cup(s) barbecue sauce |
3 egg whites large |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 head(s) garlic sliced |
3/4 pound(s) parsnips peeled, 3/4 in chunks |
3/4 carrots peeled, thinly sliced |
1 red and yellow pepper 1 inch squares |
3 poblano chiles or 2 green peppers 1 inch squares |
1 tablespoon(s) chili powder |
2 teaspoon(s) olive oil |
1/2 teaspoon(s) salt |
Directions:
1. Meatloaf:
2. Preheat oven to 350. Spray pan with nonstick cooking spray. In a skillet, saute onion for 5 minutes or until browned. Place in large bowl; cool. Add meats, bread crumbs, 2/3 cup bbq sauce, egg whites and seasonings to bowl; mix very well. On pan, shape mixture into a rounded loaf. Top with remaining bbq sauce.
3. Vegetables:
4. Prepare vegetables: In large bowl, toss ingredients; place around meatloaf. Bake 45 minutes; carefully stir vegetables to coat with meatloaf juices. Increase heat to 400. Bake 15 minutes. Let meatloaf stand 10 minutes before slicing.
5. I substituted potatoes (white and sweet) for the parsnips. I did not add the chiles. I substituted beef, veal and pork for the turkey and pork. I cut the recipe in half.
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