Prep 15 mins
Cook 1 hr 15 mins
This recipe makes makes a moist and tender meatloaf without being mushy. I added fresh herbs I had on hand but you can use dried herbs, just use a little less. I made this for friends and family, not realizing some were not meatloaf lovers until they admitted after tasting mine that they were converts! I think the mixture of pork and ground beef makes a real flavor and texture difference. If you don't have creole seasoning (I put Tony Chachere's in almost everything) just sub seasoning or regular salt. The topping is borrowed from Paula Deen after reading rave reviews of her sauce. I was skeptical of the addition of mustard but you don't taste it at all. Be sure to let the loaf rest 5-10 min to set. I use that time to whip my potatoes and reheat my mushroom gravy. Serve with my oven roasted ratatouille also for an easy and complete meal!
- 1 1⁄2 lbs ground chuck
- 1 lb ground pork
- 1 onion, diced
- 2 garlic cloves, minced
- 1⁄2 bell pepper, diced
- 1 egg, beaten
- 1 cup fresh breadcrumb
- 2 tablespoons ketchup
- 2 tablespoons barbecue sauce (Bullseye Guinness BBQ, yum!!)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon creole seasoning (like Tony Chachere's)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fresh sage, minced
- 1 cup whole milk
- 1⁄3 cup ketchup
- 2 tablespoons barbecue sauce
- 1 tablespoon brown sugar
- Preheat oven to 350 degrees.
- Saute onion, bell pepper and garlic in a little oil over medium heat until translucent, about 3-5 minutes. Set aside to cool.
- Put all ingredients except milk in a large bowl.
- Stir to combine with one hand while you add milk with the other* until all ingredients are uniformly mixed. Do not squish the ingredients together, this may make the meatloaf tough and dense.
- Form into a loaf placed in baking dish. Stir together topping ingredients and brush on meatloaf.
- Bake 1 hours and 15 minute at 350 degrees.
- Let rest 3-5 minutes before slicing.
- *not sure if this is totally necessary, it's just what I did and I liked my texture, if it is too difficult just add all ingredients at once.
I never was much of a meatloaf fan, but this one changed my mind. We did have it with c.walsh's oven roasted ratatouille and it was perfect with it. We also had mashed potatoes but no gravy, but the meatloaf was so moist and tasty we didn't miss it. Made great sandwiches the next day too.
This recipe made a very good meatloaf. It was really moist and the addition of the pork gave it a different taste with each bite. My husband was really impressed. He took the first bite and you could see his eyes widen. I'd say the prep time is a little more than 10 min. (I'm a newbie and it took me about 20-25), but it is well worth it.