Harlem Meat Loaf

Recipe courtesy of Lee Bros. Southern Cookbook

Serves 4

  • 1 pound ground beef, chuck or sirloin 
  • ½ pound sweet Italian sausages, cut from their casings 
  • ¾ cup ketchup 
  • 1 tablespoon plus 2 teaspoons Worcestershire sauce 
  • 1 tablespoon Tabasco sauce or Pepper Vinegar 
  • ½ cup chopped sour dill pickles 
  • 1½ cups finely chopped yellow onion (about 1 large onion) 
  • 3 garlic cloves, peeled and minced 
  • ½ cup finely chopped fresh flat-leaf parsley ½ cup bread crumbs, preferably fresh, preferably sourdough 
  • 1 large egg, lightly beaten 
  • ½ teaspoon kosher salt

Harlem Meat Loaf

Harlem Meat Loaf

Click image to enlarge


Preheat the oven to 350 degrees.

Break the beef and the sausage into golfball-sized hunks and place them in a large, wide bowl. In a second large bowl, whisk together½ cup ketchup with 1 tablespoon Worcestershire sauce and 2 teaspoons Tabasco sauce. Pour evenly over the beef and sausage. In the same bowl, mix the pick­les, onion, garlic, and parsley, then scatter the mixture over the beef and sausage. Sprinkle the bread crumbs evenly over the top, then add the egg and the salt. With your fingers spread wide apart, gently mix the ingredients together in 6 to 8 gathering motions, until the ingredients begin to be uniformly blended. 

Transfer the mixture to a 9-x-13-inch roasting pan and pat it into a loaf shape. Bake for 35 minutes on the middle rack. The loaf will render some fat and the surface will begin to brown.

Whisk the remaining ¼ cup ketchup, 2 teaspoons Worcestershire sauce, and 1 teaspoon Tabasco sauce together in a small bowl. Brush the glaze generously over the top o f the meat loaf. Continue to bake until the glaze stiffens and darkens slightly, about 15 minutes. Let rest for 10 minutes before slicing and serving.

For optimum flavor, let cool to room temperature, tent the roasting pan with aluminum foil, and refrigerate for 24 hours. The next day, reheat the loaf, covered with the foil, in a warm oven.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive