News and Tribune

February 15, 2014

BBQ MY WAY: Find comfort in meatloaf

BBQ My Way

— When I think of the classic holiday movie, “A Christmas Story,” one of the lines that immediately pops into my head is that of little brother Randy refusing to eat his dinner. “Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf.”

Personally, I love meatloaf, especially on cold evenings. But, I will admit that I have eaten meatloaf which left a lot to be desired. I’ve had meatloafs with chunks of white bread still visible. Yuck. Another pet peeve is anything crunchy in meatloaf. Onions, carrots, celery, whatever it is, another big yuck in my book. When we fix meatloaf we go the extra step and actually sauté the vegetables, which eliminates the chance of a crunchy vegetable while bringing out the sweetness in the onions.

Today's recipe is a healthy version, low in fat. We used really lean beef (95 percent lean) and very lean ground turkey. You could also use ground pork loin, which is also very lean. One last thing. Want a great sandwich on a Saturday? A slice of meatloaf between two pieces of bread and you are all set. You can view the video of how to make this meatloaf at

Beef Turkey Meatloaf

1 lb. lean ground beef

1 lb. lean ground turkey

1 yellow onion - chopped

2 cloves minced garlic

2 carrots - chopped finely

1 egg white and 1 entire egg

1/2 cup skim milk

1 slice whole wheat bread ground into fine crumbs

1 Tbs dijon mustard

1 tsp dry thyme

1/2 cup BBQ sauce

1/2 cup ketchup

1 Tbs. Worcestershire sauce

1 tsp salt

1 tsp ground pepper

1 Tbs butter

1 Tbs vegetable oil

Sauté the onions, carrots and garlic in the butter and oil over medium heat until the onions turn lightly golden and the carrots are no longer firm. Set aside. In a mixing bowl, combine the bread crumbs, milk, salt, pepper, thyme, mustard, BBQ sauce, egg and egg white. Once the sautéed vegetables have cooled a bit, add them to the mixing bowl too. Stir all ingredients until fully mixed.

In a really large bowl place the beef and turkey. Add the mix that you just created. Now get in there with your hands and work the meat until all is well incorporated. You want to make sure the turkey and beef and fully mixed together and the sauce/vegetable mixture is incorporated throughout.

Place the loaf in a 5 by 9 baking dish that has been sprayed with nonstick spray. Mold it so it is the same size from end to end. Place the loaf in the oven which has been preheated at 350 degrees. You will be cooking this loaf for roughly 1 hour (or a little longer) or until the internal temperature hits 155 degrees. In a small bowl combine the ketchup and Worcestershire sauce. If you want a little kick add a 1/4 tsp of cumin and 1/4 tsp of cayenne pepper. Mix well.

After the loaf has been baking a half-hour, pull it out. You may need to take some fluids out from around the sides. Now spread the ketchup mixture over the top and place back in the oven. Bake for another half-hour to 45 minutes or until the internal temperature reaches 155 degrees. You may need to pull some fluids off one last time before serving. Carve, serve and enjoy!

— Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions at