Barbecue Turkey Meatloaf

Name: Barbecue Turkey Meatloaf
Yield: serves 6 to 8
Ingredients: 1 tablespoon olive oil; 1 medium red onion, finely chopped; 1 red bell pepper, finely chopped; 4 garlic cloves, minced; 1 tablespoon Neely’s Barbecue Seasoning (page 22); 1 teaspoon Old Bay Seasoning; 2 tablespoons yellow mustard; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon Worcestershire sauce; 2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 1 1/2 cups of Neely’s Barbecue Sauce (page 25); 2 cups bread crumbs; 2 pounds ground turkey (not extra lean)

December 9, 2011

Gina: This recipe came from my fabulous “girlfriend” D’Won (every girl needs a D’Won in her circle). D’Won is a huge turkey-lover, an amateur chef, and the best personal shopper around. When I was visiting him in Atlanta, we cooked up this recipe and it was spot-on. It’s essentially a red dress for the meatloaf (and y’all know everything looks and tastes better in a red dress!). Pat: This is one of those dishes where we splash on barbecue sauce without firing up the grill. During the early days of our post-reunion courtship, Gina would prepare this delicious meatloaf for me. She replaced ketchup, traditionally used in meatloaf recipes, with Neely’s Barbecue Sauce and Seasoning. Looking back on it, I think that just might have sealed the deal. I remember thinking at the time that any woman who can light a fire under a red-meat man with a turkey loaf—well, that woman is special. Gina: This meatloaf is so full of flavor that I promise it will knock the socks off a 300-pound, steak-loving football player. What’s more, you can prepare this after work and have it ready by suppertime. For the best results, don’t use extra-lean ground turkey, or the meatloaf will be dry.

Recipe notes