Best. Meatloaf. Ever.

Best. Meatloaf. Ever.

Ingredients:

4 tbsp butter
1 ½ pounds lean ground beef
1 pound ground pork
1 small onion, finely minced
½ of one large green bell pepper, finely minced
5 cloves garlic, finely minced
2 eggs
½ cup heavy cream
1 cup plain bread crumbs
2 tablespoons chopped fresh parsley
1-2 tablespoons chopped fresh basil
3 cups beef broth (we used 3 tsp. Better than Bouillon Beef mixed with 3 cups of boiling water)
4 cloves garlic coarsely chopped
4 tablespoons flour
8 tablespoons water
Cajun Seasoning (i.e. Essence, Tony Chacherie’s, Slap Ya Mama)
salt
black pepper

Directions:

Preheat the oven to 350 degrees F.

Use 2 tbsp butter to grease a 9×13 baking pan. In a saute pan, melt 2 tbsp butter and sauté onions and bell pepper until softened and onions are translucent. Add minced garlic to vegetables and stir until fragrant. Remove from heat and allow to cool. Add parsley and basil to vegetables.

Place the beef and pork in a large bowl and season generously with Tony’s and black pepper. Add eggs, bread crumbs, heavy cream and vegetable mixture to meat and mix together. Form the meat into a loaf and place in the greased pan.

Make beef broth and add coarsely chopped garlic to liquid. Pour the broth over the meatloaf and bake uncovered for 1.5 hours. Baste the loaf with a bulb baster several times during the 1.5 hour baking time.

When baking time is over remove the 9×13 pan from the oven and use a bulb baster to transfer broth from baking pan into a skillet or saucepan and heat to a low boil. Whisk together flour and water in a bowl and add to broth. Whisk constantly while the gravy thickens. (Pro tip: Add a little Kitchen Bouquet Browning Sauce if your gravy isn’t dark enough.)

Add salt and pepper to gravy as needed. Serve gravy over meatloaf and mashed potatoes.

This recipe is courtesy of Dandy Don’s LSU Sports News - https://www.dandydon.com/recipe/best-meatloaf-ever/