Roman Pot Meatloaf
Meatloaf, main entrée, reheated to get a little crust on the surface for a grilled sandwich, cold leftovers on a sandwich, all are extremely enjoyable. I’ve tried many meatloaf recipes and I keep coming back to the minimalistic winner that I’ve been making for years. I’ve added all kinds of veggies, but they water down the end result. I’ve used multiple meats and beef alone, they’re all fine. But, this is my favorite.
While you’re throwing this together, double the recipe and freeze a loaf for later. Or, bake off two and freeze an already cooked loaf to reheat later. Versatile for a great time saver. For an easy side dish place sliced raw potatoes and/or sliced onions in the baking dish under the meat loaf mixture. Pull out your loaf and scoop the potatoes and onions into a serving dish.
Roman Pot Meatloaf
Equipment
- Romertopf Pot
Ingredients
Ingredients
- 1 lb. ground beef
- 1 lb. ground pork or Italian sausage
- 1 cup fine bread crumbs
- 1 cup milk
- 1 egg
- 2 tbsp dried minced onion
- 2 tbsp tomato paste
- 1 tbsp horseradish I usually increase this to 2 tbsp for extra zip
- 1-1/2 tsp salt
- ½ tsp freshly ground black pepper
- 3-5 dashes Worcestershire Sauce
- 1 tbsp granulated garlic or to taste
Zippy Ketchup Glaze
- 1/4 cup Ketchup
- 1 tbsp Gochujang or other chili sauce
- 2 tbsp Sriracha
- 1 tbsp barbeque sauce
Instructions
Directions
- If using a clay pot: soak pot for 15 minutes in cool water while making recipe.
- If using a mixture of pork and beef: whisk egg and milk in a small bowl, add bread crumbs and let soak. Mix pork with onion, tomato paste, horseradish, salt, pepper, garlic, & Worcestershire sauce with an electric or stand mixer until it is creamy and light pink, about 2 minutes. Add the bread crumb mixture and beat until smooth. Add beef and mix just until incorporated, about 30 seconds. Follow baking instructions above.
- Place pot in COLD oven. Bake at 450 for 75 minutes.
- If using a standard baking pan, shape the mixture into a loaf and place in pan. Bake at 400 for 60-75 minutes or until internal temperature reaches 160 degrees.
