In August 2011, I virtually met Jay Ducote of Bite and Booze. We, along with about 18 other bloggers, helped promote Emeril Lagasse’s Sizzling Skillets and Other One-Pot Wonders. From that group, several bloggers continued working together and formed Virtual Potluck. Jay and I both landed in VP. Jay also invited me to discuss diabetes once on his Bite and Booze radio show. I think we ended up talking about barbecue instead. This man loves slow-cooked meat!
Why do I bring this up? Because Jay will be one of the finalists on season 11 of Food Network Star premiering this Sunday, June 7, 2015. Since we are all so proud of Jay, current and former members of VP are teaming up today to wish him the best of luck in the competition. I think the world needs a show about tailgating and grilling. How about you?
Jay is a huge LSU fan (which I’m sure he’ll mention at the first opportunity). In that spirit, I’m saying Geaux Jay with a Creole Meatloaf using some of his lip-smacking good Jay D’s Louisiana Barbecue Sauce.
I hope you’ll tune in to this season of Food Network Star, I hope you’ll root for Jay, and I hope you’ll try the meatloaf.
Disclaimer: I received free barbecue sauce from my buddy Jay.
- 1/4 cup 2% milk
- 1 large egg
- 1/2 cup bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon creole-style mustard
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 clove garlic minced
- 1/2 cup green pepper chopped
- 1/2 cup onion chopped
- 2 1/4 pounds ground turkey chicken, or a combination (I used 1 1/4 pounds turkey plus 1 pound chicken)
- 1/2 cup Lousiana-style barbecue sauce such as Jay-D's, plus more for serving
Preheat oven to 375°F.
In a large bowl, whisk together milk and egg. Add bread crumbs and mix well. Add Worcestershire sauce, salt, mustard, black pepper, cayenne pepper, and garlic. Mix well. Add green pepper and onion and mix well. Add ground meat and mix until well-combined.
Place meat mixture in a 10- x 5-inch loaf pan and round off the top. (You want it higher in the middle than along the edges.) Bake for about 40 minutes. Remove from oven. If a lot of fat has collected in the bottom of the pan, carefully pour it off. Top the meatloaf with barbecue sauce and return to the oven for about 25 minutes or until the internal temperature reaches 165°F.
Remove from oven and let the meatloaf sit in the pan for 10 to 15 minutes before slicing.
My loaf pan is fairly large. If yours is smaller, reduce the amount of meat to 1 1/2 pounds and adjust the other ingredients accordingly.
If you aren't a fan of spicy food, use a mild barbecue sauce, regular mustard, and leave out the cayenne pepper.
Check out how other current and former members of VP are wishing Jay well: