12 garlic cloves, peeled
1 Tbsp. Unsalted Butter
Salt
For the Spicy Ketchup:
1.5 C. Ketchup
1.5 tsp. Apple Cider Vinegar
2 Tbsp. Sriracha Hot Chili Sauce
For the Meatloaf:
1 Egg
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Sweet Paprika
2 Tbsp. Worcestershire Sauce
8-10 sprigs fresh Thyme, leaves stripped, chopped
1/2 C. chopped Onion
1 Scallion
1 lb. Ground Turkey
1 lb. Ground Beef Chuck (80/20); we used Ground Chicken instead
3 slices Potato Bread, lightly toasted, cut into 1/4 inch cubes
Preheat oven to 375 degrees. Trim a thin sliver off each end of the garlic cloves and discard. In a small pan over medium heat, melt the butter with a pinch of salt. Add the garlic and cook on one side until golden. Flip and cook on the other side. Goal is to put color on the garlic, not cook them through. Remove from the heat.
In a medium bowl, stir together the ketchup, vinegar, and sriracha. Set aside.
Whisk the egg in a large bowl, whisk in salt, pepper, and paprika until smooth. Add the Worcestershire, thyme, onion, scallion, and 1/2 C. of the ketchup sauce. Stir to combine. With your fingers, gently crumble in the turkey and beef. Add half the crumbled chuck to the bowl, then some bread, some turkey, more bread, and repeat until done. Add the reserved garlic cloves, and gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined. Transfer the meat mixture to a 9x5inch loaf pan and flatten the top. Pour the remaining spicy ketchup on top and spread evenly.
Bake the meatloaf, uncovered, for 50 minutes. Remove and rest for 10 minutes. Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices (meatloaf will still be juicy if you are sure to let it rest). Slice 1-inch think portions and serve.
Recipe from Sunny's Kitchen, 2013. p. 134-5.
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