– This was amazing! I added green peppers since Cracker Barrel’s meatloaf has them. I agree about the cook time but I temped it at the cook time said and it was 180 degrees so I don’t know if the cheese or ketchup makes it red but it was done. I made it a second time and added 30 min and the pink was gone and the temp was 195. Best meatloaf ever my son wants it every week now!
– I made this last night for dinner and everyone LOVED it. I wasn’t sure if the glaze was too much, but it turned out fine. I doubled the recipe and used 2.5 lbs of beef and 1.25 lbs of pork. I also used club crackers, as I did not have ritz on hand. I increased the oven temp to 400 like other posters mentioned…and increased the cooking time to about an hour. PERFECT. YUMMY. A KEEPER for sure.
Ingredients:
3 slices of stale bread
½ cup milk
3. tablespoons butter
1 lb. lean beef, ground
1 lb. lean pork, chopped
2 eggs
1 tbsp. salt
1 cup + 4 tbsp. Cajun BBQ sauce
1 tbsp. Tabasco
1 tbsp. Worcestershire sauce
2 tbsp. old fashioned mustard
2 medium onions, finely chopped
½ green bell pepper, chopped
6 green shallots, finely chopped
1 stalk celery, finely chopped
4 tbsp. Cajun spices
1 tsp. cumin
¼ nutmeg, grated
½ tsp. celery seed
Instructions:
Preheat oven to 350°F.
Remove crusts from bread. Cut the crumb into cubes and let it soak in a large bowl with the milk for 10 minutes.
Crumble the bread into crumbs with a fork. Add Tabasco and Worcestershire sauces, mustard, and 4 tablespoons of Cajun BBQ sauce. Add Cajun spices, cumin, nutmeg, and celery seeds. Set aside.
In a hot skillet, cook the butter onions, bell pepper, shallots, and celery. When the vegetables begin to color (5-7 minutes), pour them over the bread mixture and let cool for 5 minutes. Mix with a fork. Add meats, eggs, and 1 tbsp. Salt.
Knead until mixture is smooth. Place in a large bread pan or Pyrex baking dish and brush with Cajun BBQ sauce.
Place in oven and bake for 45 minutes. Increase temperature to 400°F and bake for an additional 30 minutes. Brush with sauce from time to time.
Serve with remaining Cajun barbecue sauce on the side