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 firstname.lastname@example.org.
MORE FROM NEWSOK
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
• 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.
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.