Harlem Meatloaf Recipe
This meatloaf recipe—which originally came from Matt and Ted Lee’s sister, Caroline, who made it all the time when the South Carolina siblings lived together in Harlem—definitely falls under the tastes even better as leftovers food category. Ground beef and sweet Italian sausage are mixed with dill pickle relish, parsley, onion, Worcestershire, Tabasco, and ketchup; patted into a free-form loaf; and baked. Halfway through cooking, the loaf is coated with a Tabasco, Worcestershire, and ketchup mixture for a spicy, sweet glaze. Serve with a heap of mashed potatoes or turn it into a killer meatloaf sandwich.
This recipe was featured as part of our meatloaf recipe slideshow.
- 3/4 cup ketchup
- 1 tablespoon plus 2 teaspoons Worcestershire sauce
- 3 teaspoons Tabasco sauce
- 1 pound ground beef (15 to 20 percent fat content)
- 8 ounces uncooked sweet Italian sausage, casings removed
- 1 medium yellow onion, grated on the large holes of a box grater (about 3/4 cup), excess liquid discarded
- 1 slice sourdough or white bread, torn into rough 1/4-inch pieces (about 1/2 cup)
- 1/2 cup finely chopped fresh Italian parsley
- 1/4 cup dill pickle relish
- 1 large egg, lightly beaten
- 3 medium garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- Heat the oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil and set it aside.
- Whisk 1/4 cup of the ketchup, 2 teaspoons of the Worcestershire, and 1 teaspoon of the Tabasco in a small bowl until smooth; set aside.
- Whisk the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire, and 2 teaspoons of Tabasco in a large bowl until smooth. Add the remaining ingredients. Using clean hands, mix until everything’s just combined (don’t squeeze or overwork the mixture).
- Transfer the mixture to the center of the prepared baking sheet. Using your hands, form it into a 7-by-4-inch loaf. Bake until the meatloaf is just starting to brown, about 35 minutes.
- Evenly spread all of the reserved ketchup mixture over the top and sides of the meatloaf. Continue baking until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 160°F, about 20 to 25 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing.