Recipe: Regina's Meatloaf

By Regina Charboneau

I have my own ideas of what makes a good meatloaf. I think it cannot be all beef; it needs pork for moistness, eggs, oatmeal, and breadcrumbs to get the proper consistency, and enough seasoning to flavor but not overpower. I also like it to be wrapped in bacon to add more flavor, then topped with a glaze that is savory and sweet.

    • 2 pounds ground chuck (80 percent lean)
    • 1 pound Jimmy Dean pork sausage—plain or hot your choice
    • 3 eggs
    • 1 cup oatmeal
    • 2 cups Progresso Italian bread crumbs
    • 1 teaspoon Cajun spice mix (Tony's creole seasoning)
    • 8 slices thick sliced bacon
    • 1 cup ketchup
    • 3 tablespoons Worcestershire sauce
    • ½ cup brown sugar

In large mixing bowl, add ground chuck and pork sausage—mix with a spoon or your hands. Break eggs into bowl and whisk with a fork, then add to the meat. Add oatmeal, breadcrumbs, and Cajun spice. Mix well until all ingredients are completely blended. This is best done by hand.

Shape meatloaf and spend enough time to make sure it is completely smooth, with no holes or gaps. Cover the meatloaf with sliced bacon, tucking in underneath, and place the meatloaf in a baking dish. Bake meatloaf at 350 degrees F for one hour.

To make glaze, cook ketchup, Worcestershire sauce, and brown sugar together until sugar is dissolved.

Drain off excess oil from the meatloaf before topping with glaze. After pouring the glaze on top of the cooked meatloaf, return the meatloaf to the oven and bake for another 20 to 30 minutes.

To read more about Regina's passion for meatloaf sandwiches, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/08/recipe-reginas-meatloaf/61399/