Buttermilk Meatloaf

This recipe is a long series of trials and errors. The sauce and bread idea came from Paula Deen. The meatloaf itself is a recipe we found in the newspaper years ago. The final result is well worth a try.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef
• 1⁄2 lb ground pork or 1⁄2 lb sausage
• 2⁄3 cup  dried breadcrumbs
• 1  cup buttermilk
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano
• 2  eggs, beaten
• 2  teaspoons Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup onion, minced
• 1  small carrot, grated
• 3  tablespoons brown sugar
• 1⁄4 cup ketchup
• 1  tablespoon Dijon mustard
• 3  slices  bread

Directions

1. Preheat oven to 350 degrees F.
2. Grease a bread pan and line with bread slices.
3. Soak crumbs in milk for 5 minutes and stir in oregano, thyme, salt, pepper, eggs, and worcestershire.
4. Add meat, carrot, onion, and mix well.
5. Shape into loaf, place in pan, and flatten top.
6. Mix sugar, mustard, and ketchup and pour half over loaf.
7. Bake 30 minutes, brush with remaining sauce, and bake another 30 minutes.
8. Remove from oven and let sit 15 or 20 minutes.
9. Remove from pan, discard bread, slice and serve.