Bat Out Of Hell Meat Loaf

From the kitchen of Derros Bloodmoon

  • 1lb (0.5 Kg) Turkey
  • 1lb (0.5 Kg) Beef (80/20)
  • 1lb (0.5 Kg) Pork
  • 3 Eggs
  • 1 Medium Onion (add more or less to taste)
  • 1 Cup Breadcrumbs
  • 1/2 to 3/4 Cup of Barbeque Sauce
  • 4 tablespoons of Dijon Mustard (optional)
  • 1/2 to 1 Cup Mushrooms (optional)
  • 1/2 to 1 Cup Green Pepper (optional)


Mince the onions and green peppers.

Cut the mushrooms in half and slice the halves.

Mix meat in a large mixing bowl. (Yes, with your hands.)

(Note: Wash them first, too.)  🙂

Add the eggs, mustard, and barbeque sauce

Mix well. Your mix should be nice and wet.

Now add the breadcrumbs.

(Depending on how wet it is, you may need more breadcrumbs.)

Mix until the sides of the bowl are clean and the meat is no longer wet (but it should be moist).

Form into a loaf on a 9 in. x 13 in. pan.

Bake on the center rack at 350°F (~175°C) for 60 minutes or until the juices run clear.  (Time varies by the size of the loaf.)  If you’re still not sure, use a meat thermometer and be sure the meatloaf’s internal temperature is at least 160°F and no more than 170°F (71°C and 77°C).  As the temperature goes above 160°F/71°C, the meatloaf tends to dry out.

For a nice crust on top of the meatloaf, place it in the boiler for 8 to 10 minutes.  Caution: Remove the meat thermometer before you put the meatloaf in the broiler.

Optionally, you may use more Barbeque Sauce on the top of your meatloaf.

When you’re finished, the meat should not be red in the middle, although you may have some pink because of the different kinds of meat.  In any case, the meat thermometer should read 160°F or 71°C.

Let cool for 10 minutes before slicing and serving.

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