Friends Drift Inn Recipes
Meatloaf Sandwiches or Picnic Pickings
Meatloaf Sandwiches featured on April 2012 Friends Drift Inn Pike TV
Grandma Clara was one of the church ladies that always made meatloaf for dinner on the grounds. Served warm or cold, this American classic is perhaps one of the most loved of comfort foods. Meatloaf is simple, but it is food shaped with love. Perhaps that’s why we all love it so much. Grandma’s meatloaf, it was the must have main course for family picnics and reunions.
My father-in-law would not let anyone but Charlie make Sunday evening’s meatloaf dinner. He swore Charlie did something special that none of the rest of us did. Charlie always denied it; and to this day I do not know if it was our imagination or some secret recipe but indeed Charlie’s meatloaf is a family favorite.
Chef Matt Corbin and I laughed way too much during this shoot. We have the same quirky sense of humor. This recipe is a combination of cooks, a combination of ingredients, and a combination of comfort food goodness.
Like all food, the better the ingredients the better the flavors. I use a high quality local beef with low fat. The Blue Raven will feature Kentucky Proud products including Akers Beef, a dried and aged beef which gives a robust flavor.
Watch the YouTube edition of Friends Drift Inn with Joyce Pinson to see how Chef Matt Corbin dishes up a meatloaf sandwich. He insists the secret is to chop the onions very fine; something I could not quite do to suit him! Giggles
Other Comfort Food Recipes Featured on
April 2012 Friends Drift Inn Show
Classic Meatloaf Recipe
Inspired by Charlie, Grandma and Chef Matt Corbin
Meatloaf Recipe, Easy Picnic Recipe, Main Course, Beef
- 1 lb of high quality fresh local ground beef
- ½ cup finely chopped yellow sweet onion
- 1 finely minced clove of garlic
- 3 Tablespoons Paprika (I used Bourbon Barrel Foods Smoked Bourbon Paprika)
- ½ cup of Panko Bread Crumbs
- ¼ cup Old Fashioned Oatmeal uncooked
- 1 teaspoon Worcestershire Sauce (I used Bourbon Barrel Foods Brand)
- 1 teaspoon mustard (I used Wallace Station)
- 1 Tablespoon Sorghum (Chef Matt Corbin used Brown Sugar)
- 1/3 cup of catsup + 3 Tablespoons
- 1 egg, organic preferred
1. Preheat oven to 325°.
2. I usually use a loaf pan, but Chef Matt used a square casserole dish. I used a casserole dish for this version, greasing it with 1 Tablespoon of bacon drippings.
3. Combine all ingredients working the mixture with your hands
4. Bake for 50 minutes. Add 3 Tablespoons of catsup to top. Bake another 10 minutes.
Let meatloaf rest and cool for best slicing results.
Matt served the meatloaf on sourdough bread, topped with tomato comfit, sauntered onions, and a drizzle of balsamic vinegar.
Disclaimer at the time of this writing I am not compensated for the links above
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