Recipe by Miss Mindy #2
I've been told that these are German meatloaves. You can cook in the oven as a single loaf, but I think it works better making individual loaves. These can also be grilled to change the taste up a little bit. Just make sure to spray with a grill grade non-stick spray and there is a little finesse required to turn.
Top Review by griffjs
I baked these in muffin tins to cook them more quickly (and for my kids). I did not bother to put water in the bottom of a 9x13 pan, but they still came out moist and really tasty. My husband LOVED the leftovers to make sandwiches with.
- 1 1⁄2 lbs lean ground beef (pref. 93% lean or higher)
- 1 lb pork sausage
- 1 medium onion, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1 teaspoon garlic salt
- 2 eggs
- 5 slices fresh bread
- 1⁄2 cup milk
- 1⁄2 cup water (if cooking in individual loaves)
- 1⁄2 cup ketchup
- 1⁄2 cup barbecue sauce
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
Directions See How It's Made
- By hand or using a heavy duty mixer mix together meats and onion, add salts and Worcestershire.
- In food processor, chop bread until fine. Add milk and eggs (you can still use the chopping blade) and mix until well blended.
- Add egg/bread mixture to meat and blend mix together very well.
- For oven, either make into a single large loaf in a bread pan, or make six-ten (depending on size) individual loaves. Add the half cup of water in bottom of 9X13 pan.
- Mix together final four ingredients (this can easily be changed up according to taster) in a small bowl.
- Brush tops of loaves liberally with sauce. Bake uncovered for 50-60 minutes at 350 degrees.
- For grilling, make into individual loaves and grill over indirect heat for about 45-60 minutes or until a meat thermometer inserted into thickest part reads at least 170. Baste with sauce periodically while they are grilling.