Most people are either meatloaf lovers or haters. I don’t find a lot of in-between-ers, no matter what recipe you use. Mama’s from when they were growing up or Cracker Barrel’s homemade country cooking--it’s all the same if you hate meatloaf.
But if you love it, you may want to give this version a try. We love this, especially when we use the venison from hunting season, and even the kids will eat it. Leftovers don’t last long. Take a look.
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Ingredients:
2 lbs. ground meat (we use 1 lb. venison and 1 lb. beef)
½ c. diced onion (use this finger guard to help with prep!)
½ c. diced peppers (optional - can use red/yellow/orange bell peppers or mini sweet peppers)
2 T. stone ground mustard
1 ½ t. oregano
1 t. minced garlic (about 2 cloves fresh)
½ t. black pepper
½ t. salt
2 eggs
2 t. worcestershire sauce
barbecue sauce for glaze (we like Sweet Baby Ray’s traditional)
Instructions:
Combine all ingredients in a bowl. Mix with your hands until thoroughly combined. Press into greased casserole dish, 9x11 or 9x13 work fine.
Top with glaze. Bake at 400 degrees Fahrenheit for 30-45 minutes. This is easy to make the night before, cover with foil, and keep in the fridge until you’re ready to put it in the oven.
Family Dinners
I love to serve this with mashed potatoes or rice pilaf and some type of winter veggie, like butternut squash or roasted carrots and parsnips. You can also try my roasted spring veggie side with sweet potatoes and brussels sprouts.
*Disclaimer: Some of the links you see may be affiliate links. All that means is if you click through and end up making a purchase, I’ll earn a commission.