Even Better Than Granny’s Meatloaf is a healthy delicious tender meatloaf with hints of spice and sweet, topped off with crispy bacon crumbles. Definitely a family pleaser you can make ahead and freeze for quick meals later. It’s a twist on my grandmother’s recipe. My family thinks it’s the best meatloaf ever!
- 1 1/2 c. red onions, finely chopped (about 2 onions)
- 1 c. celery, finely chopped (about 3 ribs)
- 2 cloves garlic, minced
- oil spray (I like to use my Olive Oil Mister) if needed, if you have a good non-stick skillet, no spray is needed
- 1 1/2 lbs ground turkey (I use the 93%)
- 1 lb. grass fed ground beef (you don’t have to use grass fed, but use 85% lean not the 93% lean or the meatloaf will be too dry).
- 1 c. oatmeal (dry)
- 2 eggs, beaten
- 2 T. Chipotle Seasoning (you can use less, it’s not super spicy but has a nice kick)
- 2 t. salt
- 2 t. pepper
- 1 T. Worcestershire sauce
- 2/3 c. ketchup (divided)
- 3/4 c. kale, washed, chopped finely (food processor works well, cut out stem first)
- 12 T. crumbled bacon bits (I like the Kirkland brand from Costco)
- Preheat oven to 350°.
- In a large non-stick skillet, saute onions, celery and garlic until soft. Depending on your skillet, you may need to spray pan with a bit of oil.
- In a large mixing bowl, combine ground beef, turkey, eggs, vegetables, Chipotle Seasoning, salt and pepper, Worcestershire sauce, 1/3 c. ketchup, oatmeal and kale.
- Using a dry measuring cup (3/4 c.) scoop about 3/4 c.of meat mixture, form a loaf and place into 12 mini non-stick loaf pans. (My mini non-stick loaf pans are a set of 8, so I use 2 pans and have 4 empty loafs which I then fill with water. This makes them bake more evenly). You can also use muffin pans or individual casserole dishes-you may have to adjust the bake time.
- Spoon remaining ketchup over each loaf (almost 1 t. per loaf) and top with 1 T. crumbled bacon. Press bacon down into meat loaf slightly so that it doesn’t fall off when baking.
- Bake loaves until temperature reaches 165° about 25 minutes.
- When finished baking, carefully lift out each loaf with a spatula and fork and transfer to a wire rack or serve immediately as you don’t want the loaves to sit in the juices.
This is a perfect meal to make, serve and freeze the rest for later. To freeze, place each loaf on a cookie sheet lined with parchment paper. Freeze for a few hours. Then transfer to freezer seal bags or Ziplock bags. When ready to eat, thaw and reheat or reheat in microwave until hot.