WEEKDAYS 1e|12c|p

Not Your Mama's Meatloaf

Carla Hall, Clinton Kelly
Servings: 6
1 to 2 hr

Carla and Clinton both grew up eating meatloaf, so they decided to put a twist on it by making Bloody Mary meatloaf! This is NOT your mama's meatloaf!

  • Ingredients
  • step-by-step directions
Not Your Mama's Meatloaf
  • For the Meatloaf:
  • 2/3 cup Milk
  • 1 cup Breadcrumbs
  • 1 1/2 pound Ground Beef
  • 1/2 pound Ground Pork
  • 1/4 cup Onion (chopped)
  • 1/4 cup Carrot (chopped)
  • 1 rib Celery (chopped)
  • 6 Eggs (hardboiled and peeled)
  • 2 cloves Garlic
  • 1 teaspoon Dijon Mustard
  • Salt and Freshly Ground Pepper
  • 1/4 cup Ketchup
For the Bloody Mary Glaze:
  • 1/2 cup Ketchup
  • 1 teaspoon Hot Sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Horseradish
  • Pinch Salt
  • 1/2 teaspoon Coarsely Ground Pepper
  • For the Meatloaf: In the bowl of a food processor, combine the onion, carrot, celery, and garlic and pulse until evenly and roughly pureed.
  • In a large bowl, combine ground beef, pork, and pureed vegetables.  Gently mix in breadcrumbs, milk, ketchup, dijon, salt and pepper until combined thoroughly. Press the meat mixture into a lightly greased loaf pan. Gently press the hardboiled eggs down the center of the loaf (be careful not to break them).  
  • Bake at 350° for 30 minutes.  
  • For the Bloody Mary Glaze: Combine all ketchup glaze ingredients; slather the glaze on top.
  • Bake for another 30 minutes or until done (meat should reach an internal temperature of 160 degrees)  
  • Slice meatloaf with a serrated knife. Serve with peas and mash potatoes or your favorite sides.
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