Entree: United States – Appalachian United States (West Virginia) – Appalachian Meatloaf

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 cup (100 g) plain dry breadcrumbs
- 2 large eggs (approx. 100 g total)
- 1/2 cup (120 ml) milk
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 8 ramps, cleaned and chopped (about 30 g) — optional if unavailable
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (2 g) smoked paprika
- 2 tbsp (30 ml) olive oil, divided
- 1/2 cup (120 ml) ketchup (plus 2 tbsp / 30 ml reserved), for glaze
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard or yellow mustard
- 2 tbsp (30 ml) tomato paste (optional, for deeper tomato flavor)
- For mashed potatoes:
  - 2 lb (900 g) russet potatoes, peeled and cut into chunks
  - 4 tbsp (56 g) unsalted butter
  - 1/2 cup (120 ml) milk (warmed)
  - Salt and black pepper to taste
- For sautéed green beans:
  - 1 lb (450 g) green beans, trimmed
  - 1 tbsp (15 ml) butter or olive oil
  - 1 clove garlic, minced (about 3 g)
  - 1/4 cup (60 ml) chicken or vegetable broth (optional)
  - Salt and pepper to taste
- Kitchen salt and pepper to taste for sides

Instructions

Short Description:
A hearty Appalachian meatloaf combining beef and pork with sautéed ramps (wild leeks) and a sweet-tangy ketchup glaze, served with buttery mashed potatoes and simply sautéed green beans for a complete home-style meal.

Regional Notes:
This West Virginia–style meatloaf uses a roughly equal mix of ground beef and pork and a ketchup-based glaze—classic Appalachian touches. Optional ramps (wild leeks) are added when in season for a local pungent-onion flavor; the recipe pairs the meatloaf with mashed potatoes and green beans to make a complete main-course plate in traditional mountain home cooking fashion.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, 5–7 minutes. Add chopped ramps (if using) and the minced garlic; cook 1–2 minutes more until fragrant. Remove from heat and let cool slightly.
3. In a large bowl, combine the ground beef and ground pork. Add the cooled onion-ramp mixture, breadcrumbs, eggs, 1/2 cup (120 ml) milk, Worcestershire sauce, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Mix gently with your hands or a spoon until just combined—do not overwork.
4. Transfer the mixture to the prepared loaf pan, pressing lightly to shape an even loaf. Smooth the top.
5. Make the glaze: in a small bowl whisk together 1/2 cup (120 ml) ketchup, 2 tbsp (25 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 ml) mustard, and 2 tbsp (30 ml) tomato paste (if using). Spread about two-thirds of the glaze evenly over the top of the meatloaf, reserving the remainder for finishing.
6. Bake the meatloaf in the preheated oven for 50–60 minutes. After about 40 minutes of total baking, brush the loaf with the reserved glaze and continue baking until an instant-read thermometer inserted into the center reaches 160°F (71°C), about 55–65 minutes total depending on oven and loaf shape.
7. While the meatloaf bakes, start the mashed potatoes. Place the potato chunks in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well, return to the pot, add 4 tbsp (56 g) butter and warmed 1/2 cup (120 ml) milk, mash to desired texture, and season with salt and pepper. Keep covered and warm.
8. Prepare the green beans while the meatloaf finishes. Blanch the green beans in boiling salted water for 3 minutes, then drain and shock in ice water to keep bright green (optional). In a skillet, heat 1 tbsp (15 ml) butter or oil over medium heat, add minced garlic and cook 30 seconds, add the drained green beans and sauté 3–4 minutes until tender-crisp. Add 1/4 cup (60 ml) broth if you like a little sauce, and season with salt and pepper. If you have leftover ramps, stir in 2–3 sliced ramps at the end for a ramp finish.
9. When the meatloaf reaches 160°F (71°C), remove from oven and let rest in the pan for 10 minutes. Spoon any juices from the pan over the loaf, slice, and serve with mashed potatoes and sautéed green beans.
10. Leftovers: refrigerate cooled slices in an airtight container up to 4 days; reheat gently in a 325°F (160°C) oven or skillet.