Meatloaf: Incredible and Edible!

“Adapted from your gold ol' basic meatloaf into a genuinely delicious, moist, and flavorful delight. This recipe is a great way to sneak in vegetables for the picky eaters out there in the world. *I recommend preparing the meatloaf the night before you plan to cook it. Stick it in the fridge and remove it about an hour before cooking. This allows for all of the ingredients to incorporate nicely throughout the dish.*I cook my meatloaf in an 8-9 inch pie pan to ensure that it is evenly cooked and easy to slice. Enjoy!!”
1hr 35mins
4-5 slices

Ingredients Nutrition


  1. Heat olive oil in small skillet. Once hot sautee onion, bell pepper, and garlic over medium heat until soft and slightly brown. Remove from heat.
  2. In medium sized bowl combine meats, egg, ketchup, bbq sauce, Liquid Smoke, parsley, salt, black pepper, garlic powder, oatmeal, and tomatoes. Mix well with hands.
  3. Once well mixed, add cooled sauteed vegetables. Mix well with hands.
  4. Cover and refrigerate over night. Remove from refridgerator about an hour before cooking.
  5. Preheat oven to 350 degrees.
  6. In small pot combine apple cider vinegar, Liquid Smoke, yellow mustard, brown sugar, worstechire sauce, ketchup, and barbeque sauce. Whisk together.
  7. Warm sauce over medium heat.
  8. Place meatloaf in an 8 or 9 inch pie pan (or loaf pan). Press down on mixture until even in pan, leaving a half inch space along sides for sauce.
  9. Spoon half of sauce on top and sides of meatloaf.
  10. Cook meatloaf for about 45 minutes, remove from oven and drain grease. Add 2-3 tbsp sauce to top of meatloaf. Place back in oven for remaining 30 minutes.
  11. Allow to cool for about 10 or 15 minutes before slicing. Serve with extra sauce spooned over slices of meatloaf.

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