Seriously. This is the best meatloaf ever. I found the recipe in one of my favorite old cookbooks—The Ozarks Collections (1987). So far, this cookbook has never let me down. It’s tagline is best recipes from the heritage and traditions of a storied region.
Gotta be good, right?
Annabelle knows. Look at her. She’s in a trance.
I have three theories as to why this is the best ever.
- The combination of ground round and sausage added extra taste.
- Rather than breadcrumbs or crackers, this recipe includes quick oats. As a rule, starch absorbs moisture, but there’s something about the combination of oats and tomato sauce that keeps this meatloaf light and moist.
- John cooked this meatloaf on the Big Green Egg which infused a rich smoky flavor.
[tweetthis]Whatever you planned to cook this weekend, make my #meatloaf instead! @biggreenegg #recipes #food #RecipeoftheDay [/tweetthis]
A little history… I imagined meatloaf was created during the Great Depression as a way to stretch a dollar and feed lots of mouths. And yes, it was popular then, but meatloaf actually dates back to the 1500s when Roman cooks added wine, bread, and nuts to meat patties. Yummmmmmm. Yum. Yum.
Comfort food for the generations.
- 2 pounds ground round
- 1 pound ground sausage (mild)
- 2 eggs
- 1 large green pepper, chopped
- 1 medium white onion, chopped
- 1/2 cup quick oats
- 2 teaspoon Worcestershire sauce
- 1.5 teaspoon salt
- 1 teaspoon pepper
- 1 15.5 oz can fire-roasted tomatoes (with juice)
- 4 oz tomato sauce
- For Basting:
- Extra tomato sauce
- Heinz Jalapeño ketchup
- Mix all ingredients together in a large bowl (other than basting ingredients). Place in a 9 x 5 inch loaf pan. (You might think you have too much meat but mound it in the pan.) Cook on grill (indirect heat) approximately 1.5 hours until internal temperature reaches 140 degrees.
- Combine a mixture of 3/4 parts tomato sauce and 1/4 parts ketchup in a small bowl. Spread over meatloaf and continue cooking on Big Green Egg for an additional 15 minutes until internal temperature reaches 160 degrees.
The original recipe was written for a regular indoor oven at 350 degrees, with baking times of 1.5 to 2 hours until meatloaf pulls away from pan. If you cook in the oven, place on top of a cookie sheet to avoid spills.
It’s a work of art. I served it with pan fried squash and zucchini. But really, mashed potatoes would have been perfect.
Skip dessert and have a second piece.
Grace Grits and Gardening
Farm. Food. Garden. Life.