Downhome Meat Loaf

We're happy to be Kentucky Proud! Be sure to catch Kentucky Commissioner of Agriculture Ryan Quarles Wednesday, January 17th, on the Paul Miller Ford John Calipari Show.


  • 1 pound Marksbury Farm pasture raised beef
  • 1 pound Marksbury Farm pasture raised pork
  • 2 tablespoons high heat fat – expeller pressed canola, clarified butter, or bacon grease
  • ½ medium onion, minced
  • 2 ribs celery, diced
  • ½ green bell pepper, diced
  • 1 medium carrot, diced
  • 3 garlic cloves, minced
  • [Optional: ½ head of roasted garlic]
  • 2 Chelsey’s Eggs, lightly beaten
  • ½ cup JD’s Country Milk whole milk
  • 1 cup Bluegrass Baking Company bread cubes, day old works best
  • 1 cup South Farm canned tomatoes, drained and crushed if necessary
  • 1 teaspoon ground mustard
  • 1 teaspoon Bourbon Barrel smoked paprika
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • [Optional: dash of hot sauce or ¼ teaspoon hot pepper flakes or ground cayenne)
  • Kentucky Sorghum Glaze, recipe follows.

Heat oven to 325˚ F and spray a loaf pan with nonstick cooking spray. In a small bowl pour milk over bread cubes. Press cubes into milk if necessary, they should break down in the liquid. If using roasted garlic, press cloves out of paper and mash into a paste. Set both aside.

In a large skillet render or heat fat until shimmering. Add onion, celery, green pepper, and carrot and saute for 5 to 7 minutes until the onion is translucent and the other vegetables are tender. Add minced garlic and saute for another 1 to 2 minutes until garlic is fragrant and tender, but does not take on any color. Pull off heat and allow to cool.

In a large bowl add ground beef and pork, eggs, milk and breadcrumb mixture, sautéed vegetables, roasted garlic paste if using, tomatoes, sugar, seasoning, herbs, and spices. Add hot sauce or cayenne if using. Mix just until combined (overmixing will make meatloaf tough). If you are concerned about seasoning, take one tablespoon of mixture and fry in a small patty. Adjust seasoning accordingly then pack the mixture into the prepared loaf pan. Place in the oven and bake for 1 hour and 15 minutes. Meanwhile, prepare Kentucky Sorghum Glaze.

After baking time, carefully pour off excess fat from meatloaf and top with glaze. Bake for an additional 15 minutes. Remove and let rest for 10 minutes before slicing.

Kentucky Sorghum Glaze

  • 2 tablespoons red onion or shallot, minced
  • ½ cup beef or chicken broth
  • 1 bay leaf
  • 5 juniper berries
  • 2 whole cloves
  • 5 whole peppercorns
  • 6 tablespoons ketchup
  • 6 tablespoons Country Rock sorghum
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Heat broth in a small saucepan with shallot, bay leaf, juniper and peppercorns until boiling. Boil until reduced by half then pull out bay leaf and whole spices. Add other ingredients and heat through until bubbling. Use as glaze for Down Home Meatloaf.