River Run Restaurant Meat Loaf
Category: meatloaf
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 tablespoon unsalted butter
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, seeded and chopped
- 1 small stalk celery, trimmed and chopped
- 1 tablespoon minced garlic
- 1 pound ground beef
- 1/2 pound ground pork
- OR
- 1/2 pound finely chopped andouille sausage
- 1 cup bread crumbs or crushed saltines
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2 teaspoons dry barbecue rub (optional, but good)
- 1 tablespoon Worcestershire sauce
- 1/2 cup milk
- 2 eggs, beaten
- 1/2 cup barbecue sauce
Set the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat and, when it\'s good and hot, saute the onion, bell pepper, celery, and garlic until they begin to soften, 5 to 7 minutes. Set aside to cool. In a large bowl, mix together the meats, crumbs, salt, pepper, herbs, barbecue rub, Worcestershire sauce, milk, eggs, and 1/4 cup of the barbecue sauce. When the vegetables have cooled well enough to handle, put them in the bowl and mix everything together with your hands. Place the meat loaf in a baking pan--a 9-by-5-inch loaf pan works well--and pat it into shape. Pour the remaining 3/4 cup barbecue sauce over the top, spreading it evenly. Bake, uncovered, for 45 minutes to an hour.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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