Baby Back Meatloaf

This recipe was a lot of fun to make.  Although, I have to admit I love trying out new dishes.  This one, was no exception.  If you're in the mood for barbecue and meatloaf this is the recipe for you.  It's sweet, with a slight kick and my Dad commented how it was like eating a barbecue rib.  I took that as two thumbs up ;)  

Baby Back Meatloaf

Ingredients:

• 1 cup ketchup
• 3/4 cup brown sugar
• 5 Tbsp Worcestershire sauce, divided 
• 1/2 cup plus 2 Tbsp Panko breadcrumbs
• 1 Tbsp Dijon mustard
• 2 Tbsp. Honey, divided
• 1 tsp. salt
• 1 tsp. pepper
• 1 lb. ground turkey
• 4 small potatoes, peeled, & sliced
• 1/2 bag (6 ounces) baby carrots

Instructions:

• Preheat oven to 350 Degrees F.  Line a 9 x 13 glass dish or a baking sheet with foil and spray with cooking spray.
• Combine in a small bowl the ketchup, brown sugar, and 3 Tbsp of Worcestershire sauce. Sit aside for a moment.
• In a large bowl, add the panko breadcrumbs, 2 Tbsp of Worcestershire sauce, the mustard, 1 Tbsp of honey, the salt, pepper, and turkey.  Add in 1/2 cup of the barbecue sauce just made. Stir to combine.
• Transfer the mixture to the glass dish.  Shape it into a rectangular loaf.  
• Take the the sliced potatoes and baby carrots and circle around the meatloaf.  Pour the remaining barbecue sauce on top of the loaf.
• Cover, and bake for 1 hour 30 minutes, or until a thermometer inserted in the middle of the loaf read 170F.  Let rest 5 minutes.