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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
/articleid/3801361/1/pictures/2032125">Photo - This meatloaf was made primarily with products made in Oklahoma. <strong>DAVE CATHEY - THE OKLAHOMAN</strong>
This meatloaf was made primarily with products made in Oklahoma. DAVE CATHEY - THE OKLAHOMAN

The recipe also gives you the option of mixing in milk or Choc beer. I was fully prepared to go with the Choc, but the bottle turned out to be empty when I reached to pour it in the mix. The milk was just fine, and the rest of the Choc paired perfectly with the meatloaf.

Overall, this is a rock-solid recipe that was super easy to make and was a hit with dad and son.

That pretty much covers all aspects of the meatloaf credo.

So enjoy it, and keep those meatloaf recipes coming.

Next month, in honor of a widely popular Hispanic holiday, Cinco de Mayo, I will feature a couple of Mexican Meatloaf recipes, so if you've got one of those get it to me quickly. The address by snail-mail is P.O. Box 25125, Oklahoma City, OK 73125 or simply email it to

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Oklahoma Barbecue Meatloaf

1½ pounds ground beef (I use 80-20 ground chuck)

½ pound J.C. Potter regular sausage (I chose the “Hot” regular)

20 saltine crackers, crumbled

1 large egg, beaten

¼ cup Choc beer or Hiland milk

½ teaspoon Head Country All-Purpose Championship Seasoning

2 tablespoons chopped fresh parsley

¼ cup chopped onion

½ teaspoon salt

¼ teaspoon pepper

8 slices Bar-S Bacon

¼ cup Head Country Bar-B-Q Sauce

• Combine ground beef, sausage, crackers, egg, Choc beer or Hiland milk, Head Country seasoning, parsley, onion, salt and pepper in a large bowl. Shape into two loaves, and place side by side in a 9-by-13-inch baking dish.

• Lay Bar-S Bacon over meatloaves, wrapping the ends underneath each loaf. Spread Head Country Bar-B-Q Sauce over top.

• Bake at 350 degrees for 1 hour. Allow to cool slightly before serving.

SOURCE: The Made in Oklahoma Coalition

Cook's notes: My chef friends taught me a long time ago that if you're going to wrap bacon around something, you should first blanch it. Simply bring plenty of water to a boil in a large pot. Drop the bacon in for about a minute and pull it out. By blanching off some of the fat, the bacon tends not to smoke up the whole house and maintains a nice, flat surface that makes it much easier to slice. I also decided to withhold the sauce until the last 10 minutes of cooking to protect the sauce from becoming a black spot that bore only the faint memory of Head Country's tasty sauce.


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