Being South African, I didn’t grow up with meatloaf. During my years at an American boarding school and later at college, I didn’t care for it—too dense, often dry and lacking in flavor. After my daughters were born, a friend mentioned his son loved meatloaf, so I decided to try and adapt the dish to my taste. The result quickly became our family’s favorite.
This version is flavorful thanks to cheese, Sammy Wong’s all-purpose seasoning and a touch of liquid smoke, which adds a pleasant smokiness without actual smoking. I use organic seasoning when I can, and these elements lift the dish from ordinary to memorable.
It’s also a healthier take: I use a mix of ground turkey and chicken, but you can substitute your preferred ground meat. Instead of bread, I use bulghur wheat to retain moisture and prevent a dense, heavy texture. Grated onion and carrots add natural sweetness and help keep the loaf light and juicy.
Tips for making this family favorite meatloaf
Meatloaf pan
A meatloaf pan with a draining insert is worth investing in. The insert allows excess fat to drain away during baking, which makes the loaf leaner and healthier. A regular loaf pan works, but the insert produces a cleaner, less greasy result.
Meatloaf pan
Bulghur wheat
Bulghur wheat is a healthier alternative to bread and rice. It absorbs liquids well, keeping the meatloaf moist, and adds a subtle, nutty texture. Medium or coarse bulghur works best.
Bulghur wheat
Ground meat
Use beef, chicken, turkey or a combination. I often make a poultry loaf combining both chicken and turkey for a lighter result.
Vegetables
Onion and grated carrot add sweetness and moisture while making the loaf less dense. They’re essential to this healthier, tastier version.
Liquid smoke
Liquid smoke is an easy way to add a smoky depth to the meat without a smoker. It’s widely available at most grocery stores and works well in this recipe.
liquid smoke
Worcestershire sauce adds complexity and a bright, savory tang that balances the meat’s richness. Combined with Sammy Wong’s all-purpose seasoning and the liquid smoke, it helps make this meatloaf truly delicious.
Try the recipe below and let me know what you think in the comments.
FAMILY’S FAVORITE MEAT LOAF
Michelle Sam
Pin Recipe
20 mins
1 hr
1 hr
2 hrs 20 mins
Main Course
American
6 people
301 kcal
Equipment
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1 Meat loaf pan or regular loaf pan
Ingredients
- 680 grams ground turkey Can use other ground meat instead.
- 2 large eggs
- ⅔ cups milk
- 1¼ Tbsp Sammy Wong’s all-purpose seasoning
- 1 Tbsp liquid smoke
- ⅓ cup medium bulghur wheat
- 1 medium onion diced
- ½ cup shredded carrots
- ½ cup grated cheddar cheese
- 1 Tbsp Worcestershire sauce
Sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 Tbsp dijon mustard
Instructions
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Place milk in a large bowl.
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Add bulghur wheat and allow to rest.
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Dice the onion and shred the carrots and cheese.
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Combine ground meat, eggs, grated cheese, grated carrots, diced onion, seasoning, Worcestershire sauce and liquid smoke in the bowl with the milk and bulghur wheat. Mix until well combined.
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Place mixture in a meatloaf pan and let it marinate in the fridge for at least one hour.
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Preheat oven to 350°F (177°C). Prepare the sauce while the loaf marinates.
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Bake the loaf for 45 minutes.
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After 45 minutes, spread a layer of sauce over the top.
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Return to the oven and bake for another 30 minutes. Let rest before slicing.
Sauce
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Combine brown sugar, ketchup and dijon mustard until smooth.
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Spread sauce on top of the meatloaf during baking and once more after it finishes.
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Slice and serve.
Video
Nutrition
chicken meatloaf, favorite meatloaf, Sammy Wong’s all purpose seasoning, turkey meatloaf
Tried this recipe?
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