Dr. Pepper and Beer Meatloaf


prep 3:00       total 4:00


10 servings



1 lb. ground pork
1 lb. ground beef
5 tbsp. Tims F'n Good Hot Shtuff Essence
2 tbsp. Worcestershire sauce
1/4 cup Gates Sweet & Mild BBQ Sauce
1/2 cup shredded mozarrella
1 can (4 oz.) mushrooms
1/4 cup olive oil
1/2 bottle beer
1/4 bottle Dr. Pepper


Mix together the beef, pork, half of Tim's Essence, beer, BBQ sauce, olive oil and mushrooms with your hands (thats right -- get messy) until it feels really mushy. Separate into 2 large balls and spray a loaf pan with pam or any other type cooking spray. put the 1st ball into the pan and flatten out so it fills it half way.

Place the cheese on top of that along with 1 tbsp. Worcestershire sauce, some Essence and a bit of Dr. Pepper. Flatten out the other ball on top of that, add the rest of the Worcestershire sauce, Essence and Dr. Pepper.

Pre-heat the oven to 325°F. Cover the loaf with foil and place on a cookie sheet. Bake for 1 hour and check it like you would a cake, if the toothpick comes out with raw meat, cover it back up and check in another 1/2 hour.

When done let it set up for another 1/2 hour. Drain the grease. Pur BBQ sauce on top and place under the broiler till it bubbles and caramelizes. Enjoy!

Author's Comments

I came up with this recipe while I was bored and had had a few beers and was wondering what to make for dinner.... boom, I've got it, make a new type of meatloaf that doesn't conform to the old standards of meatloaf (no fillers like breadcrumbs and eggs). Mom said it wasn't meatloaf without it.... guess I proved her wrong... Sorry Ma.

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