Smoky Mountain Barbecued Meatloaf

MaMaw Franklin’s Barbecued Meatloaf is a cherished recipe passed down from the mountains of West Virginia, originating from a grandmother who expertly fed her large family with flavorful, economical dishes. This meatloaf recipe not only promises a delicious meal but also reflects a tradition of resourcefulness and home-cooked goodness.

Recipe Details:

• Cook Time: 1 hour 30 minutes
• Prep Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Recipe Category: Meat
• Keywords: Weeknight, Oven, Less than 4 Hours, Inexpensive

Ingredients:

• 1 1/2 pounds ground beef
• 3/4 cup oats
• 1 cup milk
• 1 green pepper, chopped
• 3 onions, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons Worcestershire sauce
• 3 tablespoons vinegar
• 2 tablespoons sugar
• 1 cup ketchup
• 1/2 cup water
• 3 onions, sliced (for the sauce)

Nutrition Information (per serving):

• Calories: 391.6
• Fat: 19.4g
  • Saturated Fat: 7.8g
• Cholesterol: 82.8mg
• Sodium: 1277.5mg
• Carbohydrates: 28.9g
  • Fiber: 1.2g
  • Sugar: 15.6g
• Protein: 25.2g

Instructions:

1. Preparation:

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   • Preheat your oven to 350°F (175°C).
   • In a large bowl, combine ground beef, oats, milk, chopped green pepper, chopped onions, salt, and pepper. Mix well until thoroughly combined.

2. Shaping and Cooking:

   • Shape the meat mixture into a ring and place it in a Dutch oven or a baking dish with high sides.

3. Preparing the Sauce:

   • In a separate bowl, mix Worcestershire sauce, vinegar, sugar, ketchup, water, and sliced onions. This sauce will add flavor and moisture to the meatloaf.

4. Baking:

   • Pour the prepared sauce over the shaped meatloaf, ensuring to fill the center hole of the ring with the sauce.
   • Baste the meatloaf with the sauce once or twice during the cooking process to enhance flavor and keep it moist.
   • Cover the Dutch oven or baking dish with a lid or aluminum foil.

5. Cooking Time:

   • Bake the meatloaf in the preheated oven at 350°F (175°C) for approximately 1 hour and 30 minutes, or until it is thoroughly cooked and reaches an internal temperature of 160°F (70°C).

6. Serving:

   • Once cooked, let the meatloaf rest for a few minutes before slicing. Serve hot, or refrigerate and serve cold as desired.

About the Recipe:

MaMaw Franklin’s Barbecued Meatloaf is not just a meal; it’s a testament to the creativity and practicality of generations past. This recipe exemplifies how simple, everyday ingredients can be transformed into a hearty and satisfying dish that’s perfect for any occasion. Whether enjoyed fresh out of the oven or chilled the next day, this meatloaf promises comfort and flavor that resonates with the warmth of home.

Tips for Success:

• Meatloaf Consistency: Ensure the meat mixture is well-combined to achieve a uniform texture.
• Sauce Basting: Regularly basting the meatloaf with the sauce during baking helps infuse flavors and keeps it moist.
• Resting Time: Allowing the meatloaf to rest before slicing helps retain juices and makes slicing easier.
• Variations: Feel free to adjust the seasoning or add personal touches like garlic or herbs to suit your taste preferences.

Serving Suggestions:

MaMaw Franklin’s Barbecued Meatloaf pairs wonderfully with mashed potatoes and steamed vegetables for a complete meal. Leftovers can be sliced and used in sandwiches or served cold with a side of salad for a refreshing summer meal.

This recipe not only honors tradition but also invites you to create lasting memories around the dinner table, celebrating the legacy of family and good food.