Meatloaf of the Gods

Apologies to the Blue Plate Diner in Madison, Wisconsin. I love your meatloaf. I bought your cookbook to learn how to make it. I have done so many times. It is amazing. Now between my dog chewing on it and the cookbook getting wet, the book is pretty trashed. I am going to blog this recipe so it lives on forever in the great kitchen in the cloud. Serves 8ish (two bread pans).

Ingredients

1 carrot, diced
1 medium onion, diced
2 stalks celery, diced
1/2 sweet green pepper, diced
1 tb. crushed garlic

 

1 tb. salt
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. cumin
1/2 tsp. nutmeg

1 tb. olive oil

 

2 lbs. ground beef
6 oz. pork sausage

4 eggs
1 cup ketchup
1 cup half-and-half
1 1/2 cups oatmeal

1

Dice up all the veggies. Don’t pulverize them, but do get pretty small. You don’t want to be all like “ooh I just bit into a tiny little piece of carrot.” You want the veggies to be a part of the meatloaf gestalt.

2

Add the olive oil and sauté over medium heat for 10 minutes until tender. Then mix in all the seasonings.

3

Transfer to a large bowl and add eggs, ketchup, half-and-half, and oatmeal.

4

Also add the beef and sausage and mix all together.

5

Split up into two bread pans and cover with tin foil.

6

Bake at 400 degrees for 60-90 minutes. Remove the tin foil and bake another 10 minutes until the top browns (best part).

7

Drain off excess liquid and let rest for a bit. Then eat the crap out of it.

15 responses to “Meatloaf of the Gods”

  1. Kathy says:

    Is that about a half cup of red onion in the first picture?

    Can’t wait to make this, looks so good :-)

  2. Kristof says:

    This is by far the most awesome tutorial you have ever written!

  3. Kevin Vance says:

    You know, I’ve never been a meat loaf kind of guy, but maybe it’s because I never had the right meat loaf. I’ll give it a shot, maybe. These photos very well may make me reconsider.

  4. Ian says:

    Awesome. Definitely going to give this a try. Thanks for sharing.

  5. Chris says:

    Was wondering about the onion myself, is that something extra you add?

  6. Chris Coyier says:

    Onion is part of original recipe, looks like I just forgot to add it. Will add now.

  7. Craig says:

    I am a meatloaf fanatic so I will have to give it a try

    Killer ordered list too.

    Thanks!

  8. Colm says:

    Hi, recipe looks really nice and pardon my ignorance, but as I’m Irish, I’m not familiar with half and half, and after looking it up on wikipedia I’m even more confused :)
    http://en.wikipedia.org/wiki/Half_and_half

    Any advice as to that your version is?

  9. jonathan says:

    I’m a swede so I can only speak from my own intrepetation of half and half and I’d say it’s like a less thick cream? Probably works with any kind of cream for cooking :)

  10. Looks awesome, Chris!

    Colm, half and half is just half cream, half milk. I’m sure you could substitute just regular milk in this recipe and it would be fine; it’s not like this is a baked good or sauce or something. Or just go ahead and substitute cream if you want your meatloaf more decadent. ;-)

  11. Shawn says:

    This post made me hungry

    *drool

  12. Ken says:

    I forwarded this post to my wife about a month ago; she surprised me this evening, when I got home the house smelled wonderful and this recipe was printed out on the counter! It was AWESOME dude, thanks for sharing! Yum.

  13. Colm says:

    Thanks Zoe & Jonathan, I tried it out and it turned out really well!

  14. Jack Keller says:

    OMG, this is delicious! I bookmarked this recipe last month and wish I hadn’t waited till last night to cook it up. I’m enjoying leftovers right now!

    Great recipe, worth the effort!

  15. BJ Wagner says:

    My partner is allergic to onions & garlic so I use mustard, anchovy paste and radish as substitute flavors for onions and I use no garlic/no onion ketchup. He love, love, loves this! He can finally eat meatloaf again.

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