Meatloaf is one of my all time favorite comfort foods. This is my own favorite recipe I have used for years! Of course, along with everything else you’ll see on this page I aim for simplicity and supporting local. In this recipe I use all locally owned and raised meat and eggs.
If you too want to use local meats, check with some of your local farmers or at your local farmers markets.
Ingredients
MEATLOAF
| 1 lb. | ground beef |
| 1 lb. | ground pork |
| 1 cup | bread crumbs |
| 2 | eggs |
| 1/2 | chopped onion |
| 1 tbs. | minced garlic |
| 1/2 cup | milk |
| 1 tbs. | Worcestershire sauce |
| 1 tbs. | Dijon mustard |
| 1 tbs. | ketchup |
| 1 tbs. | Sweet Baby Rays sweet and spicy BBQ sauce |
| 1 tsp. | garlic powder |
| 1 tsp. | onion powder |
| 1 tsp. | salt |
| 1 tsp. | pepper |
SAUCE
| 1/2 cup | ketchup |
| 2 tbs. | brown sugar |
| 2 tbs. | Sweet Baby Rays Sweet and Spicy BBQ sauce |
| 1 tbs. | Dijon mustard |
| 1 tbs. | Worcestershire sauce |
here’s how
| 1 | Preheat oven to 400° F. Spray loaf pan with nonstick spray. |
| 2 | Mix all the meatloaf ingredients in a large bowl. |
| 3 | Place the meatloaf in the loaf pan and shape to the sides. Set aside. |
| 4 | Combine all the ingredients for the sauce in a small saucepan and bring to a boil. Then simmer for 2 to 3 minutes. |
| 5 | Pour a couple of spoonful’s over the loaf and spread evenly. |
| 6 | Place the pan in the oven and bake for 30 minutes. |
| 7 | Remove the meatloaf and add the remaining sauce on top. Return to the oven and bake for an additional 40-45 minutes. |
| 8 | Remove from the oven and allow the meatloaf to rest a few minutes before slicing. Serve with roasted potatoes and carrots or your favorite side dish! |
storage
FREEZER
This is a great recipe to store! Store in an air tight container for up to 3 months once cooked fully.
FRIDGE
Store leftovers in an airtight container for up to 3 to 4 days.
Rustic Ridge Mama 