Meatloaf Madness gets some Oklahoma flavor

The Food Dude shares a meatloaf recipe from The Made in Oklahoma Coalition.
by Dave Cathey Published: April 24, 2013
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All right, it's been a month since we started the Meatloaf Madness project, and the response thus far has been great. I've received at least one new meatloaf recipe a day, usually more, since it started.

April is Made in Oklahoma Month, so I asked the Made in Oklahoma Coalition to send me a meatloaf recipe to try, and they did.

The result was a big hit with my 15-year-old son. My wife and daughter don't do meatloaf in any shape or form, but that's a subject for family counseling.

The MIO version is three-fourths beef and one-fourth sausage, which is a pretty reliable foundation. Instead of breadcrumbs, it calls for saltines as a binder. I really like the smoothness of the result. The recipe also directed me to make two small loaves rather than one big one, so I took the opportunity to play with the glaze on the second one. In keeping with the Made in Oklahoma spirit, I simply mixed a tablespoon of Suan's Scotch Bonnet Jelly with two tablespoons of the Head Country Barbecue Sauce, and the result was excellent.

I was concerned about including onions raw rather than sauteed lightly, but the amount of onions for this much beef is pretty small so there was no harsh raw onion residual flavor, which you sometimes get in other meatloaf recipes.



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