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Moist and Flavorful Meatloaf

1 12 lbs ground chuck
1 lb ground pork
1 onion, diced
2 garlic cloves, minced
12 bell pepper, diced
1 egg, beaten
1 cup fresh breadcrumb
2 tablespoons ketchup
2 tablespoons barbecue sauce (Bullseye Guinness BBQ, yum!!)
12 teaspoon kosher salt
12 teaspoon creole seasoning (like Tony Chachere's)
12 teaspoon black pepper
12 teaspoon garlic powder
1 tablespoon fresh parsley, minced
1 teaspoon fresh sage, minced
1 cup whole milk
13 cup ketchup
2 tablespoons barbecue sauce
1 tablespoon brown sugar


Preheat oven to 350 degrees. Saute onion, bell pepper and garlic in a little oil over medium heat until translucent, about 3-5 minutes. Set aside to cool. Put all ingredients except milk in a large bowl. Stir to combine with one hand while you add milk with the other* until all ingredients are uniformly mixed. Do not squish the ingredients together, this may make the meatloaf tough and dense. Form into a loaf placed in baking dish. Stir together topping ingredients and brush on meatloaf. Bake 1 hours and 15 minute at 350 degrees. Let rest 3-5 minutes before slicing. *not sure if this is totally necessary, it's just what I did and I liked my texture, if it is too difficult just add all ingredients at once.

Source: www.food.com