Roman Pot Meatloaf
Meatloaf is always good, and occasionally great. Cooked in a clay pot then glazed and crisped up at the end is hard to top. Main dish, reheated leftovers, or cold on a sandwich, it just doesn't get old. For best results, mix up the ingredients the day before cooking so all the flavors have a chance to get to know one another.
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.
Notes
*You can also grill: place loaf on a BBQ safe pan (I use one with holes for max smoke / air circulation) and glaze with a mix of 1/3c ketchup, 2T sriracha, 1T gochujang, and 1T BBQ sauce or to taste
*This method produces a denser loaf that is great for meatloaf sandwiches!