I can’t believe I haven’t shared this recipe before because it is one of our absolute favs – and so easy when you freeze one ahead of time, leaving only the mashed potatoes to make for the evening. Serving this with ketchup might seem a bit strange but it really ties all the flavors together and the meatloaf is quite spicy on its own. I don’t recommend trying the filling before adding the meat to it because it is over spiced to make up for the lack of spices on the meat.
We make two small casseroles from this and freeze one for later. It tastes just as good after freezing with only a fraction of the work!
- 1 pound ground beef
- 1 pound ground pork
- oil for frying
- 2 onions sliced
- 2 green bell peppers chopped
- 4 stalks celery chopped
- 2 x 8-ounce cans water chestnuts sliced
- 4 cloves garlic chopped
- 2 cups sliced mushrooms I used canned
- 2 tsp ground pepper
- 2 tsp thyme
- 4 tsp paprika
- 2 tsp dry mustard
- 4 tsp celery salt
- 4 tsp sugar
- 3 tsp Tabasco sauce
- 4 tsp lemon juice about half a lemon
- 5 Tbsp soy sauce
- 4 Tbsp Worcestershire sauce
- Mix beef and pork together in a large bowl.
- In a skilled, pour in some oil and cook the onions slowly. Just before they turn brown, add the green bell pepper, celery, water chestnuts and garlic. As they get soft, turn up the heat and add the mushrooms and cook for a few minutes.
- Turn down the heat and add pepper, thyme, paprika, dry mustard and celery salt. Cook for a few more minutes and add sugar, Tabasco, soy sauce, Worcestershire sauce, and lemon juice. Stir in and heat for a minute.
- Let sit for about 15 minutes and then mix into the meat. Place in a casserole. Cook in a 350 degree F oven for about 1-1 1/2 hours until done. If you split it into two smaller casserole dishes, baking time is 30-45 minutes.
- Strain off any grease and cut into serving pieces. Serve with mashed potatoes and taco sauce or catsup.