Description
This recipe makes makes a moist and tender meatloaf without being mushy. I added fresh herbs i had on hand but you can use dried herbs, just use a little less. I made this for friends and family, not realizing some were not meatloaf lovers until they admitted after tasting mine that they were converts! I think the mixture of pork and ground beef makes a real flavor and texture difference. If you don't have creole seasoning (i put tony chachere's in almost everything) just sub seasoning or regular salt. The topping is borrowed from paula deen after reading rave reviews of her sauce. I was skeptical of the addition of mustard but you don't taste it at all. Be sure to let the loaf rest 5-10 min to set. I use that time to whip my potatoes and reheat my mushroom gravy. Serve with my oven roasted ratatouille also for an easy and complete meal!
Ingredients
- Ground Chuck
- Ground Pork
- Onion
- Garlic Cloves
- Bell Pepper
- Egg
- Fresh Breadcrumb
- Ketchup
- Barbecue Sauce
- Kosher Salt
- Creole Seasoning
- Black Pepper
- Garlic Powder
- Fresh Parsley
- Fresh Sage
- Whole Milk
- Brown Sugar