Briggs Family Meat Loaf
Briggs Family Meatloaf
I was raised on this meatloaf. My mother made this every couple of weeks or so when I was growing up. She recently told me she got the recipe from her mother-in-law, my grandmother. I’ve held off on adding this recipe until I located a cast iron loaf pan to make it in. You can make it in a traditional baking pan, but a cast iron loaf pan is just a lot more fun. The cast iron gives the bottom and sides of meatloaf and crispy exterior, while leaving the inside moist and tasty.
Servings
8
Prep time
2 hrs
Ingredients
- 2 lbs. ground chuck
- 1 lb. Jimmy Dean Sausage with sage
- 1 onion, chopped
- 6 tbsp chopped sage
- 2 cups of broken up bread chunks
- 2 cups of milk
- 1 tsp salt
- 1 tsp fresh ground black pepper
Preparation
Preheat the oven to 350°, and grease your loaf pan.
In a large mixing bowl, combine the milk and pieces of bread. Stir the mixture with a wooden spoon to ensure that the bread absorbs the milk and that there are no dry pieces of bread. Add the beef and sausage and stir the mixture again until well combined. Set it aside.
Saute the chopped onion in an iron skillet with a bit of olive oil until translucent, about 10 minutes. Add the onions to the bowl with the meat mixture. Season with salt and pepper, and knead the mixture with your hands until all ingredients are evenly incorporated.
Place into your loaf pan. If using a baking dish, form it into a loaf shape.
Bake at 350° for 15 minutes, then reduce heat to 325° and cook for 1 hour, 15 minutes, or until the internal temperature reaches 170°.
