Peggy's Meat Loaf

I never thought I’d be writing a love letter to meatloaf… but here we are.

As someone who used to avoid meatloaf like the soggy middle of a sandwich, I was not expecting what came out of the oven the other night. But my mom made Peggy Bledsoe’s meatloaf recipe—and it was juicy, cheesy, and downright delicious. Peggy swears by it, and so do I now.

Best part? It’s simple. Just good ingredients, mixed by hand, baked till “you know it’s done.”

Ingredients

• 1 lb TriTails Premium Ground Beef Chub

• 2 eggs

• ¼ cup oats or panko

• 2 tbsp milk

• ½ cup (or more!) grated Gouda cheese

• 2 tsp total of seasoning (salt, pepper, garlic powder—your choice)

• BBQ sauce for topping

Instructions

1. Thaw your beef completely and preheat the oven to 350ºF.

2. In a large bowl, combine beef, eggs, oats/panko, milk, cheese, and seasonings. Don’t be shy—get in there with your hands.

3. Oil a casserole dish and press the mixture in evenly.

4. Bake uncovered for 40 minutes.

5. Carefully drain off any excess fat, top the loaf with your favorite BBQ sauce, and bake for another 20 minutes.

6. Remove from oven, rest 5 minutes, slice, and serve.

Tips from the Ranch:

• Use smoked Gouda for a deeper, richer flavor.

• Double the batch and freeze one loaf raw—Peggy would approve.

• Serve with mashed potatoes and green beans for the full comfort meal experience.

Say your prayers, kiss the cook, and take a second slice—Peggy would.