WORLD’S GREATEST MEATLOAF
by Rick White
Ingredients:
2 tablespoons butter
1/2 cup minced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
2 pounds lean ground beef
1 16 oz. package bulk breakfast sausage (Farmer John brand preferred) *
1 cup Panko Bread Crumbs
7 Ritz Crackers, crushed **
1 egg, slightly beaten
4 tablespoons sour cream
2 tablespoons Worcestershire Sauce
1 15oz. can tomato sauce, divided
1/4 cup milk (approximately)
2 tablespoons ketchup
1 tablespoon A-1 Steak Sauce
Directions:
1. Preheat oven to 350 degrees F / 175 degrees C.
2. Melt the butter in a skillet over medium heat, and cook the onions, bell pepper, and garlic for 5 minutes, until tender. Remove from heat and season with salt and black pepper.
3. In a large bowl, mix the onion, red bell pepper and garlic, beef, sausage, bread crumbs, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can of tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5×9 inch loaf pan.
4. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F / 200 degrees C, and continue baking for 15 minutes, to an internal temperature of 160 degrees F / 70 degrees C.
5. In a small bowl, mix the remaining tomato sauce, steak sauce, and ketchup. Pour over the top of the meatloaf, and continue baking for another 10 minutes.
6. Remove from the oven and allow to cool a bit before cutting. ENJOY!
Rick White is a Marine Corps veteran who enjoys working on cars and whipping up delicious food to make his friends on Facebook hungry.
Dee’s notes:
*Farmer John sausage is a Southern California brand. Jimmy Dean is more commonly used around here or Braum’s brand. Any mild, bulk breakfast sausage should be fine in this recipe.
**If you prefer an organic cracker with no hydrogenated oils or other questionable ingredients, Late July makes an excellent Ritz-type cracker.
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