“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
~ Julia Child
No pretty pictures to attach because we were too busy stuffing our faces with meatloaf and cornbread…
I have been trying to get around to making this version of the Lee brothers meatloaf and I am so happy that I did as I can toss out many other recipes with fancy ingredients and sauces…the dill pickles sounded a bit off, but actually works quite well when thoroughly blended into the ground pork and other ingredients.
There are several variations of this and no matter what you change don’t omit the dill pickles and by all means if you are going to the trouble of making meatloaf, make two and freeze one for later.
I also made their cornbread recipe, very good, but I will use a smaller pan to bake it in next time.
- 1 pound ground beef, I have my own ground beef blend, but feel free to use what is available at your local meat market. 3/4 cup ketchup
- 1 tablespoon plus 2 teaspoons Worcestershire sauce
- 3 teaspoons Tabasco sauce
- 1 pound ground beef, I have my own ground beef blend, but feel free to use what is available at your local meat market. ½ a pound uncooked bulk sweet Italian sausage(or remove sausage from casings)
- 1 medium yellow onion, finely chopped
- 1 /2 cup fresh bread crumbs
- 1/2 cup finely chopped fresh Italian parsley
- 1/4 cup dill pickle relish (chopped dill pickles work fine)
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher saltGlaze: 1/4-cup ketchup 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco
Preheat the oven to 350 degrees F.
Break the beef and the sausage into golf-ball sized chunks. In a small bowl combine the 1/2 cup of the ketchup, 1 tablespoon Worcestershire sauce and 2 teaspoons Tabasco sauce and pour over the beef and sausage mix. In the same small bowl, combine the pickle, onion, garlic and parsley, and pour evenly over the beef and sausage. Sprinkle the breadcrumbs over the top and then add the egg and the salt. Gently mix the ingredients together – Don’t over blend to mush!
Transfer the mixture to an oiled pan (I have an old ½ sheet pan that works great for free-form meatloaf) and pat it into a loaf shape. Put in the preheated oven and bake for 35 minutes.
Gently whisk the remaining 1/4 cup ketchup, 2 teaspoons Worcestershire and 1 teaspoon Tabasco together. After the meat loaf has cooked for 35 minutes, brush the ketchup mixture over the loaf. Continue to bake until the glaze stiffens and darkens, about 15-20 minutes. Let the meat loaf rest 10 minutes before cutting. It is also suggested to cool the meatloaf, refrigerate loosely covered with foil, and reheat the next day for the best flavor, but I couldn’t wait until the next day so I made it early in the day, baked it, cooled it down, refrigerated it and reheated several hours later…