Recipe courtesy of Erik Blauberg

Country-Style Meat Loaf

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1/2 cup onions (small diced)

1/2 cup celery (small diced)

1/2 cup red bell peppers (small diced)

1 pound ground pork

2 pounds ground sirloin

3/4 cup tomato ketchup

3 eggs (whole)

3/4 cup half and half

1-1/4 cups oatmeal

20 slices smoked bacon


1 1/2 teaspoons salt (kosher, coarse)

1 teaspoon red pepper flakes

1/2 teaspoon ground coriander seed

1/2 teaspoon celery seed

1/2 teaspoon ground cumin seed


  1. Lightly steam onions, celery, and bell peppers and let cool. Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well. Mix in the oatmeal and spice mix. Place the meat into a loaf pan lined with bacon strips. Place in refrigerator overnight so that the meat loaf firms up. When ready for use, remove from the refrigerator; cover the top of the loaf pan with aluminum foil; place in a pre-heated 350 degree oven on top of a roasting pan. Do this to prevent the overspill from making a mess out of your oven and cook until the inside temperature (with a thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes before it is done, remove the foil - this will allow the top to brown. Remove from the oven and pour out excess oil and let it sit for 20 minutes. Turn the loaf pan upside down to remove the meatloaf. Slice with a sharp knife.