Last year, my daughter and I were able to catch up with part of our extended family at a small family reunion outside of New Orleans. The host family were very gracious to open up their house and grounds for us to meander about.
Most attendees were from my Grandmother’s second husband’s family. The attendees included people who I knew and a large amount of people who I didn’t know. Names that I had overheard over the years but did not have a face to place with the name.
The common thread of family was everywhere in this group. It was a happy occasion to greet family and catch up with the latest in everyone’s life. The sad part was sharing how much we all missed the loved ones not in attendance whether from death or other reasons.
All functions that I have ever been invited to in Louisiana always included food and this was no exception. The host family put on a feast for all of us to share.
I met lots of people and chatted about family stories. And “do you remember when?” was the theme for the day. I would go into great detail about “do you remember when?” but I must attempt to “protect the innocent and not so innocent”.
One family member and I chatted about how we were related, who our mammas were and such. Of course, it wasn’t long before food and cooking were the subjects. That day, I learned about The Sunday Gravy Recipe. I was encouraged to look up the recipe on the Epicurious site.
The recipe was submitted by TommyG117. I don’t know TommyG117, but I am a fan. I have made his Sunday Gravy recipe multiple times and it is always a hit. I searched for other recipes by TommyG117 and found his recipe for The Meatballs. I adapted The Meatballs recipe and with changes created this meatloaf.
Thank you TommyG117. You now have fans!
Shout out to Alexa for Dean Martin. Tis the season and all.
| Servings | Prep Time |
| 2 Loafs (each loaf will feed 8-10 | 60 Minutes |
| Cook Time |
| 90 Minutes |
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|
Meatloaf created with a winning combination of Beef, Hot Sausage and Bacon
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- 3 Pounds Ground Beef
- 1 Pound Ground Sausage
- 1 Pound Hot Italian Sausage Links Casing removed
- 2 Sleeves Ritz Crackers
- 3 Tbsp garlic
- 3/4 Cup Buttermilk
- 3/4 Cup Milk
- 8 Eggs Beaten
- 1 1/4 Cup Parmesan cheese Grated
- 1 Cup Parsley Chopped
- 4 Tbsp Italian Seasoning
- 2 Tbsp Black Pepper Coarse
- 1 Tbsp Salt
- 1 Tsp Chipotle Chili Powder
- 1/2 Cup Basil Fresh
- 1/2 Cup Red Bell Pepper Sweet Petites Chopped
- 2 Onions Chopped Large
- 1/2 Pack bacon Cut in half
- 3/4 Cup Ketchup
- 1-3 Tsp Hot sauce
- In a large bowl, add sausage and ground beef and set aside.
- Using a kitchen tool or can of food, lightly crush crackers in the sleeve. Pour crushed crackers into bowl.
- Pour buttermilk and milk over crackers. Stir well.
- Stir in garlic and parsley into bowl.
- Add beaten eggs into large bowl and stir well. While your working with this it will become very thick.
- Add in all spices and stir.
- With a food processor grate parmesan cheese. Add to large bowl and stir. Note: The packaged cheese does not have the same quality taste or texture as fresh grated.
- Chop basil and bell pepper and add to mixture and stir. Preheat oven to 350.
- Pour mixture onto the meat. Stir in as needed to blend. Do not over stir. Evenly divide meat into two portions.
- Place rack in Dutch oven if you have one to minimize fat content. Into a large Dutch oven, scoop out half of the meat and with hands free form shape of loaf in the pan. Add the onions on the side of the meatloaf.
- The other half of meat may be used for another meatloaf to go in freezer for another day or shape into burgers. I placed mine in a zip lock to be used later.
- Layer Bacon accross the top of top and onions. Bake on 350 for 60 minutes. Mix ketchup and hot sauce together and spoon accross the top.
- Place back in oven for another 30 minutes or until internal temperature reaches 155-160 degrees.
- Lagniappe: I make two meatloafs at the same time so that I have one for later. The second loaf may be shaped into burgers to be used soon or frozen for later use.
Adapted from recipe submitted and updated on September 28, 2015 By TommyG117 from the Epicurious Site
i had this last night for dinner…it was really really yummy!!
Yay! That makes me happy. It makes a delicious meatloaf sandwich too. Thanks for stopping by!
I have had this in the form of meatballs (I think) and glad you adapted to a meatloaf which is one of my favorite comfort foods. I can’t wait to cook this in the new year! Carl
Yes, the meatballs that you mentioned had been adapted from the original recipe. I made some additional changes to recipe and then created this meatloaf dish. I plan on using at a later date for burgers and meatballs. Thanks again to TommyG117!
Hi Tracey…it’s me..Myra. loved seeing you & Weezie the other night…Nancy is just the best for sharing her friends . I would love to have the recipe for the grape/olive/goat cheese app. it was awesome & I will always give you credit. also, pls send your contact info…seems i lost all of that. thanks, Happy New Year
It is always great to share a glass with friends, new and old.
I am so glad that you enjoyed my version of the dish. The Grape and Olive compote recipe was created by Susan Jeter. A friend discovered in the back of a book about Leonardo da Vinci’s sister or Mother. The book is called Signora da Vinci. Good book!
Grape and Olive Compote by Susan Jeter
1 bunch seedless red grapes
1 jar Kalamata olives, pits removed
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar
1 Tbsp Fresh Thyme
Mix all ingredients in ovenproof dish and bake uncovered for one hour at 350 degrees. Set timer and stir every 20 minutes to recoat grapes and olives.
In my version, I cut the grapes in half and cook on 250 for two hours. Stirring every 20 minutes.
Serve warm or cold with soft goat cheese on crusty French Bread.