Laird's mother used to make this, so it's his nostalgic food. It's the easiest thing in the world to do. Adding kale keeps the meat moist, but don't go crazy with the barbecue sauce or it will be too rich. Since the pan is lined with parchment, you can drain off the fat.
3 lbs ground beef (not the leanest kind, I like 80%)
1 pound ground organic, free range turkey
2 cups canned corn niblets
2 cups grated Cheddar cheese
2 cups rolled oats
4 eggs, beaten
2 tablespoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 large onion, diced
1 bunch kale
3 tablespoons barbeque sauce or teriyaki sauce
Preheat overn to 375 F
In a large bowl, combine the beef, turkey, corn, cheese, oats, eggs, salt and pepper. Do not overmix.
Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring for about 5 minutes, or just until softened. Add to the other ingredients and mix in.
Line a 9" X 13" baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely (the mixture won't rise).
Peel the kale stems and place the kale over the top of the meatloaf so it forms a skin. Drizzle the barbeque sauce or the teriyaki sauce over the top of the kale in a grid pattern.
Bake for 1 hour and 15 minutes, then remove from the oven and let sit in the pan and settle for 30 minutes. Serve from the pan or transfer to a platter.