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Ingredients
| ground lamb: 1 lb |
| ground chicken: 1 lb |
| ground pork: 0.5 lb |
| eggs: 1 |
| rolled oats: 1 1/2 cups |
| onions (chopped): 1 cup (finely chopped) |
| green bell pepper (chopped): 1/2 cup (finely chopped) |
| seedless raisins (packed): 1/4 cup |
| carrots (chopped): 1/4 cup |
| ketchup: 1/4 cup |
| hot sauce: 3 Tbl (or to taste) |
| garlic: 3 cloves (minced) |
| curry powder: 1 Tbl |
| dried oregano (ground): 1 Tbl (or to taste) |
| dried rosemary: 1 Tbl (or to taste) |
Juggernauts Meatloaf
Credit: AllRecipes
User rating:
"An old Navy recipe I put together back in 1966. Folks will beg you for this recipe :)"
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Prep Time
25 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 9x5-inch loaf pans.
- In a large bowl, mix together the ground lamb, chicken, and pork until the 3 meats are thoroughly combined; mix in the egg, rolled oats, onion, green pepper, raisins, carrots, ketchup, hot pepper sauce, garlic, curry powder, oregano, and rosemary. Divide the mixture in half; form each half into a loaf, and place into the prepared loaf pans.
- Bake for 1 hour in the preheated oven; reduce heat to 300 degrees F (150 degrees C) and bake 30 more minutes. Tilt the pans to allow grease to collect at a corner of the pan; pour off the grease. Allow the meat loaves to cool for 10 minutes before removing from pans.