Friday, November 2, 2012

Miranda Lambert’s Favorite – Her Mom’s Famous Meatloaf. . . served with Blake's favorite sides

Miranda Lambert’s Favorite – Her Mom, Bev’s Famous Meatloaf
Maybe it’s not quite famous, but this recipe has been printed several times. After last night’s CMA Awards Show – everything about Miranda Lambert and her husband Blake Shelton is noteworthy. This is the only requested birthday dinner for everyone in Miranda’s family.  They like to serve it with mashed potatoes or with Blake’s favorites, corn and macaroni casserole.
Congratulations Miranda Lambert and Blake Shelton!
Miranda's Meatloaf Recipe
 2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion
Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).
 Bake at 350° for 1 hour. Prepare topping while baking.
 Topping:Blend together 1 c. ketchup and 1/4 c. brown sugar.
 After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!


Adelina Priddis said...

That looks like a great meatloaf! I've never added sausage to mine, but it sounds like a great addition.
Thanks for linking to foodie friday!

MyJourneyBack said...

Sounds yummmmy!

fromcalculustocupcakes said...

Meatloaf reminds me of my childhood. It was always one of my favorites. Thanks for sharing on Foodie Friends Friday. Pleas come back Sunday to vote.

Brenda S Okie in Colorado said...

This is exactly how I have always made my meatloaf. Great recipe. Always great results.

Happier Than a Pig in Mud said...

Meatloaf is on the menu for Sunday, might just mix it up a bit and try this one-thanks:@)

Mom on the Make said...

Wow, that sounds delicious. Definitely on my "to make" list. Love all of the ingredients. Thanks so much for sharing.

kristi@ishouldbemoppingthefloor said...

How cool is this? Sounds fabulous...I have no doubts that those Lamberts know how to make a mean meatloaf. Thanks so much for linking up with Mop It Up Monday. You're being featured on The Tuesday Ten:


Charlene@APinchofJoy said...

Sounds delicious with that great sauce -- no wonder it's a favorite! Thanks so much for sharing on Busy Monday!

Becolorful said...

I hadn't seen this recipe. Thanks for sharing it. It is very similar to mine but I don't have mustard or brown sugar. May have to try that. Thanks for sharing on BeColorful and how cute is Blake Shelton? :D

Amy said...

I'm going to make this tonight. I have always used sausage w/ my meatloaf but not mustard & brown sugar. Has anyone made this recipe? Does it have a sweet flavor?

Amy said...

I made this the other night and it was the best meatloaf I have ever made. My husband said do not loose this recipe. Thanks for the #1 hit at the dinner table.

Julie Fagundes said...

In the oven now...and it smells AMAZING!!!!!

Libby Murphy said...

Julie take a photo of you and/or your family with the meatloaf or maybe with meatloaf sandwich. Would love to share with others on web and Facebook. Thanks

Amy said...

Does anyone know if I could possible make this the night before and bake the next day?

Libby Murphy said...

I think I would cook up to the point of adding the topping, wrap pan and all in foil and refrigerate. Then the following night when I wanted to serve, I would take out of the refrigerator and allow oven to preheat; then put meatloaf in the oven for about 15 - 20 minutes still wrapped in the foil to rewarm; check after 15 minutes to see if it's heated and if so remove foil add topping and return to oven for 10 minutes.

CO dreaming said...

Does it matter if the bell pepper is green or red? Any suggestions?

Libby Murphy said...

No, not really. The green peppers have a stronger flavor than the red, yellow or orange.

Rosario Sieger said...

We just made it tonite and it was awesome,me and my husband luved it!!!! It well be made again for our family.....Thank You!!!

AmberMK said...

Anyone know how you could make and freeze this? My mother in law is having surgery and I'd love to bring this as a meal for her.

Libby Murphy said...

You can freeze raw or after baking. If you bake it, don't put the sauce on it until you rewarm it.
Enjoy and hope she makes a speedy recovery.