For sauté:

5 cloves minced garlic
1 white onion
2 finely diced roasted red peppers
2 tbsp. extra virgin olive oil (EVOO)

In a mixing bowl:

1 lb. ground turkey
1 lb. ground veal or pork (both GREAT)
1 1/2 lb. ground ANGUS beef
2 eggs
1 1/2 cups Italian bread crumbs
salt and pepper
garlic salt
Italian spices
fresh chopped scallions and parsley

Put your 3 meats into a big bowl. Mix in your breadcrumbs eggs, chopped scallions/parsley, and your sauté. Give this a nice mix together.

Note: I like to form these meatloafs into 6 oz portions. That way you have a few smaller loafs that each have nice flavor instead of one big one that might get crusty. You want your raw mixture to feel as moist as possible. Adding olive oil, a little butter, 2 eggs instead of one is a good thing. Bread crumbs will soak up any excesses and a lot of moisture burns out.

Spray glass baking pan and place loafs on pan and into a preheated oven at 350°F. Cook for 50 minutes to an hour.

Submitted by: Papa Raines