Seriously. This is the best meatloaf ever. I found the recipe in one of my favorite old cookbooksโThe Ozarks Collections (1987). So far, this cookbookย has never let me down. It’sย tagline is bestย recipes from the heritage and traditions of a storied region.
Gotta be good, right?
It is.
Annabelle knows. Look at her. She’s in a trance.
I have threeย theories as to why this is the best ever.
- The combination of ground roundย and sausage added extraย taste.
- Rather than breadcrumbs or crackers, this recipe includes quick oats. As a rule, starch absorbs moisture, butย there’s something about the combination of oats and tomato sauce that keeps this meatloaf light and moist.
- John cooked this meatloafย on theย Big Green Egg which infusedย a rich smoky flavor.
[tweetthis]Whatever you planned to cook this weekend, make my #meatloaf instead! @biggreenegg #recipes #food #RecipeoftheDay [/tweetthis]
A little history…ย I imagined meatloafย was createdย during the Great Depression as a way to stretch a dollar and feed lots of mouths. And yes, it was popular then, butย 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.
Best Meatloaf Ever. Period.
Ingredients
- 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 Jalapeรฑo ketchup
Instructions
- 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.
Notes
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.
Dorothy Johnson says
Looks wonderful.
Talya Tate Boerner says
It’s yummy. I may make it again this weekend:)
Lyn says
Meatloaf may seem like an easy thing…but I’ve never found the perfect recipe. This just may be the one! I’ll be testing it soon!!
Those old cookbooks contain some real treasures.
Talya Tate Boerner says
I hope you love it. I do!
Valeria says
It looks fantastic! Thanks for the recipe
Cindy Lu says
The best ever. Period is right. My family asks me to make it now and I do and it almost melts in your mouth! Best ever. Bar None. Deliciously scrumptious! Thanks for sharing!