Horseradish Meat Loaf

Growing up, my mother had a time with me regarding the food I would eat. Granted, there are many items that I do not enjoy eating, mainly raw vegetables. However, when it came to meat products, I would eat just about anything and enjoy the meal… with one major exception; the meat loaf. I couldn’t stand the meat loaf. It wasn’t the meat because she would use ground beef or ground deer, whatever was on hand. It was the texture of the binding ingredient. You see, I have a ‘texture’ issue when it comes to food and my mother used chunks of bread as her binding agent. When the bread chunks cooked inside the meat loaf, they became soggy. And who likes soggy bread? Not me!!!

Fast forward 25 or so years and I’m thumbing through a Southern Living cookbook at my Mom’s house. I ran across a recipe for meat loaf, not just any meat loaf, but a Horseradish Meat Loaf. I have to admit, when I read ‘horseradish’, I was immediately turned off until I saw that the binding agent in the meat loaf was raw oats. Now, considering that it only called for one (1) tablespoon of prepared horseradish for 2 pounds of meat, I figured I would give it a try and cook it for my family.

I gathered the ingredients and followed the recipe precisely. I wanted to make sure that this meat loaf turned out great. I didn’t tell anyone about the horseradish fearing the same reaction I had so I let them eat it and give me reviews based solely on taste. IT WAS A HIT!!! Since then, I’ve continued to make this Horseradish Meat Loaf when I need a ‘go-to’ dish for a large group of folks or simply dinner for two with tons of leftovers for sandwiches later in the week. Over the past few years of making this dish, I’ve made a few tweaks to the recipe, which I will share with you in the printable recipe below.

Once the meat loaf has finished cooking and has rested for a bit, slice and serve with your favorite vegetable and starch. Your family will love it. And remember, if they are picky eaters, don’t reveal the horseradish until after the critics have spoken!

Chef Daman

Horseradish Meat Loaf
Serves 8
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Here is what you'll need to get started with the meat mixture
  1. 1 lb. ground beef
  2. 1 lb. ground pork (you can use 2 lbs. of ground beef if you prefer)
  3. 3/4 cup oats -- uncooked
  4. 1/2 cup ketchup
  5. 1/4 cup milk
  6. 2 large eggs -- lightly beaten
  7. 2 Tablespoons minced onion
  8. 1 Tablespoon horseradish sauce
  9. 1 teaspoon red pepper flakes
  10. 1/2 teaspoon pepper (use white pepper if you family likes a kick)
Now, for the sauce
  1. 1/2 cup ketchup
  2. 3 Tablespoons brown sugar
  3. 1 Tablespoon horseradish sauce
  4. 2 teaspoons spicy brown mustard
  1. With your hands, thoroughly combine these 10 ingredients in a large mixing bowl, cover with plastic wrap and store in the refrigerator overnight.
  2. Combine the ketchup, horseradish and mustard in a small mixing bowl. Gently whisk in one tablespoon of the brown sugar at a time to avoid the sugar from clumping. Cover with plastic wrap and place in the refrigerator overnight with the meat.
  3. When you’re ready to cook the meat loaf, preheat your oven to 375˚.
  4. While the oven is preheating, spray a 9x13 glass baking dish and form the meat mixture into a loaf in the dish.
  5. Spread half of your sauce mixture over the top of the meat loaf and bake, uncovered for 1 hour and 15 minutes.
  6. Remove the meat loaf from the oven and spread the remaining sauce mixture on top. Return the dish to the oven and bake for an additional 10 more minutes.
  7. Remove the dish from the oven and let it rest for 5 to 10 minutes. Don’t worry about it getting cold, it’s been in a hot oven for almost 90 minutes.
  8. Cut and serve with your favorite vegetable and starch.
  1. TIP: It is best to mix the ingredients a day ahead of time and let the flavors meld together in the fridge overnight. The same can be said for the sauce that goes on top of the meat loaf.
Adapted from Southern Living Homestyle Cooking Cookbook
Adapted from Southern Living Homestyle Cooking Cookbook
Chefs -N- Giggles

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