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My daughter loves loves loves meatloaf. So this holiday I decided to do something a little different… and Southern inspired! I made it for Christmas Eve dinner. In the past I have made an Italian version, but to mix it up I wanted to try Southern so I substituted the spinach for kale, the Italian sausage for country-style, and the breadcrumbs for cornmeal and the ketchup for BBQ sauce. It turned out great, and we’re definitely going to try it again.
What inspired the Southern recipe? In October, thanks to Delta Faucet, I was so lucky to be able to visit the Southern Living Test Kitchens. It was so amazing!
A photo posted by Tatertots & Jello (@tatertotsandjello) on
Here we are in the Southern Living Test Kitchen:
A photo posted by Tatertots & Jello (@tatertotsandjello) on
And ate at SAW’s Juke Joint in Alabama (part-owned by Taylor Hicks). It was fantastic, and I used some of SAW’s BBQ sauce (and dry rub) in the recipe.
Thanks to the kind folks at Delta Faucets, I got to try out one of their new Touch20 technology faucets. It was perfect for this recipe, since meatloaf is best when it’s hand mixed!
I installed the PilarSingle Handle Pull-Down Kitchen Faucet with Touch2O® Technology and Soap Dispenser in Chrome:
And it came in so handy when I wanted to wash my hands after mixing the meatloaf. I could just tap the faucet with my wrist or forearm to turn on the water!
And here’s the recipe!
Southern Rolled Meatloaf
Ingredients
- 1 1/2lbground turkey
- 1 1/2lbcountry sausagelean, ground
- 2eggs
- 1bottle BBQ sauce12-16 oz
- 1/2cupcorn meal
- 1/2teaspoonpepper
- 1tbspBBQ dry rub seasoning
- 4cupsshredded cheeseI used Colby Jack
- 4cupshand-shredded kale leavesabout the size of a bottle cap
Instructions
Preheat oven to 350 degrees.
In a very large bowl, mix the meat, egg, 3/4 of the BBQ sauce, pepper, dry rub and corn meal. Mix well.
On aluminum foil, pat the mixture to about a 12 inch by 8 inch rectangle. (You can adjust the size to accommodate the glass baking dish you are using.)
Sprinkle the shredded cheese evenly on the top of the meat and pat it gently into the meat. Evenly sprinkle the kale leaves on top of the cheese.
Now comes the tricky part: roll the meatloaf tightly. You will probably start the roll with the foil and then simply make sure the foil stays on the outside, not inside the roll. (This recipe is huge, so the roll will be difficult. You could also simply layer half the meat mixture, then cheese, then kale, then the rest of the meat mixture in a meatloaf dish, but it wouldn't be as fancy.)
Once rolled, remove the foil and pat closed the ends. Place in a glass baking dish.
Bake for about an hour or until done.
Spread the remaining BBQ sauce on the top of the meatloaf and bake about another 10-15 minutes. Let stand for 10 minutes. Slice and serve.
We also made an additional variation, using Trader Joe's beefless ground beef to make it vegetarian-friendly. (It was yummy.) We might also try this again substituting all ground turkey for the country sausage. Finally, we fed 8 hungry people with this meatloaf: you may have fewer to feed, so you can easily half the recipe. It will be easier to fold, too!
To learn more about Delta Faucet, visit them!
xoxo
This post was sponsored by Delta Faucet; however, the content and recipe are all mine. See my disclosures.
Southern Rolled Meatloaf
Recipe Type: Meat
Cuisine: Southern Rolled Meatloaf Recipe
Author: Jennifer Hadfield
Prep time:
Cook time:
Total time:
To mix it up I wanted to try Southern so I substituted the spinach for kale, the Italian sausage for country-style, and the breadcrumbs for cornmeal and the ketchup for BBQ sauce.
Ingredients
- 1 1/2 lb ground turkey
- 1 1/2 lb country sausage (lean, ground)
- 2 eggs
- 1 bottle BBQ sauce (12-16 oz)
- 1/2 cup corn meal
- 1/2 teaspoon pepper
- 1 tbsp BBQ dry rub seasoning
- 4 cups shredded cheese (I used Colby Jack)
- 4 cups hand-shredded kale leaves (about the size of a bottle cap)
Instructions
- Preheat oven to 350 degrees.
- In a very large bowl, mix the meat, egg, 3/4 of the BBQ sauce, pepper, dry rub and corn meal. Mix well.
- On aluminum foil, pat the mixture to about a 12 inch by 8 inch rectangle. (You can adjust the size to accommodate the glass baking dish you are using.)
- Sprinkle the shredded cheese evenly on the top of the meat and pat it gently into the meat. Evenly sprinkle the kale leaves on top of the cheese.
- Now comes the tricky part: roll the meatloaf tightly. You will probably start the roll with the foil and then simply make sure the foil stays on the outside, not inside the roll. (This recipe is huge, so the roll will be difficult. You could also simply layer half the meat mixture, then cheese, then kale, then the rest of the meat mixture in a meatloaf dish, but it wouldn’t be as fancy.)
- Once rolled, remove the foil and pat closed the ends. Place in a glass baking dish.
- Bake for about an hour or until done.
- Spread the remaining BBQ sauce on the top of the meatloaf and bake about another 10-15 minutes. Let stand for 10 minutes. Slice and serve.
- We also made an additional variation, using Trader Joe’s beefless ground beef to make it vegetarian-friendly. (It was yummy.) We might also try this again substituting all ground turkey for the country sausage. Finally, we fed 8 hungry people with this meatloaf: you may have fewer to feed, so you can easily half the recipe. It will be easier to fold, too!
