Lawhorn’s Classic Meatloaf
Servings: 6-8 people
Total prep time: 15 minutes
Total cook time: 1 hour
1 ½ lbs. Lean Ground Chuck (We recommend 80/20 or 75/25.)
1 lb Fresh Ground Pork Shoulder or Butt
3 Large Eggs
1 cup Fresh White Bread Crumbs
1 medium Onion-fine chopped
1 Medium Bell Pepper- fine chopped
1½ cup Ketchup
½ cup Sweet BBQ Sauce
2 Tbs Worcestershire Sauce
3 Tbs Lawhorn’s Signature Seasoning “low-sodium” Italian Blend
1 Tbs Lawhorn’s Signature Seasoning All-in-One “Original” Blend
1 Tbs Granulated Garlic OR 3 medium cloves of minced fresh garlic (best choice)
1 Tbs Fresh Cracked Black Pepper
(OPTIONAL) Add a few dashes of Tabasco or ½ tsp. of cayenne pepper for extra zing!
1. Pre-Heat your oven to 325 degrees.
2. Mix the ketchup & BBQ sauce together and set aside. In a large mixing bowl, thoroughly mix all remaining ingredients and add half of the ketchup/BBQ sauce mixture. Tim recommends wearing disposable gloves and mash the meat between your fingers and hands for about 2 minutes; making sure that all ingredients are thoroughly mixed. If the meat feels too soft, add more breadcrumbs as needed until it firms up a bit.
3. Mold the mixture into a casserole dish to bake. You can mound it higher on top like bread if you like, or a flatter, less rounded loaf if you prefer. The flatter loaf will a little cook quicker. Evenly spread the rest of the ketchup mix on the top & sides of the Meat Loaf and bake for 1 hour, or until the internal temperature reaches 150o -155o F.
4. Take the meatloaf out of the oven and let it rest for 5-10 minutes before slicing.
Enjoy it plain, or with savory brown gravy to go with the MANDATORY homemade mashed potatoes! Don’t forget about the awesome cold meatloaf sandwiches for lunch the next day!