Send House Works: Judy's Meatloaf

Reporter: Taryn Vanderford



Almost everyone loves a good meatloaf, and it seems like there are dozens of different ways to make it. In this House Works, Chef Judy shares her recipe with us. It's tasty, your kids should like it, and it uses two of Nebraska's most important products: beef and pork.

Meatloaf
Judy Gilliard
Serves 6

If you don't have a special meatloaf pan (one with holes that fits into another pan so the fat can drip out), take a foil loaf pan and poke holes in it. Make a few balls of foil and put them in the bottom of a regular loaf pan. Place the foil pan inside the regular pan for baking. You can also bake it in a large baking dish and form it in a rectangular mold .

1 lb. Lean ground beef
1 lb. Ground pork
3 eggs
1 cup rolled oats (oatmeal)
½ cup ketchup
2 t dry mustard
½ t ground black pepper
½ t fines herbs
½ t paprika
1 medium onion, diced
1 green pepper, diced
1 red bell pepper, diced

Topping
¼ cup ketchup
¼ cup Dijon mustard

1. Preheat oven to 350.

2. Combine all ingredients except topping.

3. Put in a meat loaf pan that has been sprayed with non-stick spray or in a large rectangular pan.

4. Mix ketchup and mustard together and spread over the top.

5. Bake for 1 hour 15 minutes.

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