A PERFECT MOIST MEATLOAF

A Perfect Moist Meatloaf image

Meatloaf can be elegant, aromatic and lucious. This recipe contains 3 secrets that will impress your family and guests.

Provided by Leslie Coleman

Time 1h5m

Number Of Ingredients 10

Ingredients

2 lb beef, ground
1 lb turkey, ground
1 c milk
4 slice bread, whole wheat or white
1 pkg vegetable soup mix, dried
2 Tbsp a-1 sauce
1 c fresh parsley, chopped fine
2 Tbsp butter
1/2 c nance mustard, sharp & creamy
kosher salt and ground black pepper

Steps:

1. Prep: Pre-heat oven to 325 degrees. In a flat dish or bowl, soak the 4 slices of bread in milk.
2. Dump the following ingredients into a large mixing bowl: ground turkey ground beef dried vegetable soup mix A-1 sauce salt and pepper freshly minced garlic and onion finely chopping fresh parsley squeeze excess milk from bread and add to mixing bowl.
3. With clean hands, GENTLY squeez the ingredients together until all ingredients are thoroughly incorporated. (Stirring or squeezing hard will toughen the meat mixture.)
4. Turn mixture onto a cookie sheet and shape into an oval loaf. This will create large, lovely pieces when slicing the meatloaf. Use a butter knife to create a hole in the center of the loaf and insert the 2 tablespoons of butter. Push meatloaf back together firmly to trap butter. Coat top and sides with a heavy layer of A-1 Suace, topped with another layer of Nance Mustard.
5. Cook for 45 to 50 minutes or until a pierced center shows clear juice. Also, the layers of A-1 and Nance mustard should appear as thick glaze. Remove meatloaf from oven and IMMEDIATELY cover with foil, over the top and down the sides to trap the steam. Allow meatloaf to rest 5 minutes. (Juices will return to center of the meatloaf and will not run all over the serving plate.)
6. Move meatloaf to a serving plate and garnish with fresh springs of parsley.
7. Secrets: The dried vegetable soup mix adds color and herbs. Soaking the bread in milk & adding butter to the center will keep the meatloaf moist and juicy. Finely chopping/mincing the onions, garlic and parsley allows the slices to remain solid & pretty.