Susan Collins’ Bipartisan Meatloaf

Our next stop on our journey through A Meatloaf in Every Kitchen is Susan Collins’ Bipartisan Meatloaf.  Who can’t reach across the aisle for some meatloaf?  This was a recipe that originated with Susan’s mother.

39D74996-4BBB-4E86-9774-072D136E23D4Ingredients

Olive oil

Ground chuck

Eggs

Soft Bread crumbs

Diced Onion

Minced green pepper

Prepared horseradish (not horseradish sauce)

Ground dry mustard

Milk

BBQ Sauce

Bacon

Method

Preheat the oven to 400 F and line a sheet pan with nonstick aluminum foil.

Sauté the onion on low heat until it is translucent, soft and fragrant.  Set aside to cool.

Beat the eggs lightly and mix with the beef, bread crumbs, green pepper, cooled onions, bell pepper, horseradish, mustard, milk and 1/3 of the BBQ sauce.

Mix well with your clean hands and form into a loaf on the sheet pan (or use a lightly oiled loaf pan).

Lay a slice or two of bacon lengthwise on top of the loaf and then spread the remainder of the BBQ sauce on top of the loaf.

Bake for an hour or so until the center of the loaf reads about 150 F.  Let the loaf rest before slicing.

Post Mortem

👍🏻👍🏻👍🏻👍🏻

Really good BBQ loaf!

One comment was that the loaf needed more bacon….  this could be easily solved be adding bacon to the meat mixture.  I think I would use cooked bacon.

Another comment was that the loaf was a little “one note” with a lot a BBQ flavor.  Well, this person added extra BBQ sauce before tasing the loaf!  It is an ongoing battle.  Please taste before adding your own condiments! 😡  One of my pet peeves.

Without the added BBQ sauce, you get a subtle flavor from the horseradish and dry mustard that is a nice contrast to the BBQ sauce in the meat and topping.

I think these are going to be awesome sandwiches tomorrow!

 

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