Southern Meatloaf Recipe


¾ cup ketchup 2 tablespoons Worcestershire sauce 1 lb. lean ground beef 1 lb. ground pork 1 cup day old cornbread crumbs or other fresh breadcrumbs 1 small onion, grated or finely diced 2 large eggs, lightly beaten 1 tablespoon dried basil (or about ¼ cup chopped fresh basil) 1 tablespoon Dijon mustard 2 cloves garlic, pressed, grated, or minced 2 teaspoons salt 1 teaspoon dried oregano ½ teaspoon ground black pepper Optional, for serving: mashed potatoes, chopped fresh herbs for garnish

Instructions STEP - 1

Glaze the oven at 375°F. Prepare a rimmed baking sheet by lining it with parchment paper. Reserve.  

STEP - 2

Combine the ketchup and Worcestershire sauce in a small basin. Aside; set aside.  

STEP - 3

Combine the beef, pork, cornbread, onion, eggs, basil, Dijon, garlic, salt, oregano, pepper, and a quarter cup of the ketchup mixture in a large basin using your hands or a fork. If you over-mix or combine the ingredients, the meatloaf will become dense or mushy.

STEP - 4

Pour the meat mixture onto the baking sheet that has been prepared. Form the mixture into a rectangular baguette.

STEP - 5

The remaining ketchup mixture should be spread on top.

STEP - 6

Bake the meatloaf until it reaches an internal temperature of 160°F and is thoroughly cooked, approximately one hour. (By placing a pan of boiling water beneath the meatloaf in the oven, one can avoid cracking on top.) Before slicing, remove from the oven and allow to settle for 5 to 10 minutes. Keep toasty.

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