Alabama Meat Loaf

4 Reviews
ADD YOUR REVIEW
Yield
Makes 10 to 12 servings
By Belinda Self, High Point, North Carolina
September 2004
RECIPE BY Southern Living

Ingredients

  • 2 pounds lean ground beef
  • 1 pound ground pork
  • 1 large green bell pepper, minced (about 1/2 cup)
  • 1 small onion, minced (about 1/2 cup)
  • 2 large eggs, lightly beaten
  • 4 cups soft breadcrumbs
  • 3/4 cup finely chopped smoked ham
  • 1/3 cup ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup maple syrup
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 (15-ounce) can tomato sauce
  • 4 bacon slices

How to Make It

Step 1

Stir together ground beef and next 11 ingredients in a large bowl just until combined. Shape mixture into 2 (9- x 4-inch) loaves; place in an aluminum foil-lined broiler pan.

Step 2

Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon slices over each loaf.

Step 3

Bake at 350° for 1 hour. Let stand 10 minutes before serving.

Step 4

Mini Alabama Meat Loaves: Shape mixture into 12 (2- x 4-inch) loaves, and arrange on a rack in a foil-lined broiler pan. Bake 40 to 45 minutes.

Step 5

To make ahead: Omit tomato sauce and bacon. Wrap unbaked meat loaf in plastic wrap and foil. Freeze up to 1 month. Thaw in refrigerator overnight, unwrap, and proceed as directed.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

noselar's Review

noselar
November 18, 2011
N/A

Supersally's Review

Supersally
July 12, 2009
This is my stand-by, accept no substitutes, only meatloaf ever, recipe. The only things I changed was replacing the maple syrup with ketchup, and replacing the ketchup with BBQ sauce. I use Sweet Baby Ray's Hickory & Brown Sugar. It keeps it sweet, but adds a smokey flavor to it, too. I prefer to make the whole recipe, and then split the amount made and vacuum seal one half to pop in the freezer. Because without a doubt, one half of this recipe can feed a family of three with leftovers! Plus, by letting all the flavors rest together, and thaw out again together, the second loaf is always better than the first. :)

ChelleyBones's Review

jlavelli
June 26, 2009
Smelling this bake for an hour was torture! It smelt so amazing! The flavors in this dish are so mouthwatering and hearty. I would make this time and time again. This is an easy dinner for a busy work night yet classy enough for company. The only thing I did differently was cut the recipe in half and instead of pork bacon I used turkey bacon to help cut out some fat. I made a pot of mashed potatoes to go with it. Two thumbs up! I'm in meatloaf heaven!

jlavelli's Review

ChelleyBones
November 23, 2008
This was good for a change in meatloaf pace, but a little too sweet for our tastes. If I were to make it again, I'd reduce the maple syrup and increase the worcestshire and pepper sauce