Shiner Bock Meatloaf

This recipe is one that Michael (aka Baby Cakes) found at HEB while picking up a few things on his way home from work. You know how they have a little kitchen and a "chef" prepares food for everyone to taste in hopes that everyone will fall madly in love with the recipe and buy all the ingredients post haste? Yeah, it works like a charm on my husband. I don't know why I am being negative I kinda do the same thing on this blog right? Only luring them (you) with words instead of smells and tastes. I guess in that case I am glad that that tactic works. Grin.

So Bcakes comes home with a few bags of groceries and can't wait to show me the recipe cards that he brought home, along with all the ingredients. Guess what I am making the following night, yup. These exact recipes, see Citrus Coleslaw as well.

The final and main recipe that he brought home for me to whip up was Shiner Bock Meatloaf, although truth be told there isn't any Shiner Bock in it. It was once again the marinade. I didn't deviate from the original recipe this time but the next time I make it I will be making some changes. First I'll use ketchup to top the meatloaf instead of marniade and a diffrent liquid in place of the marniade in the loaf itself. Even without my changes this meatloaf was moist and full of flavor. BCakes loved it so much, I thought it was a bit spicy but I am a wimp when it comes to heat apparently. Anyway, top notch meatloaf. Make this one for sure.


Shiner Bock Meatloaf
recipe from HEB

1 lb ground meat (beef, turkey, chicken, etc.)
1/2 cup Cookwell and Company Bock and Brown Sugar Marinade
1/2 pkg. pico de gallo (about 1 cup)
1 cup panko bread crumbs
1 tbs. spice blend, your choice
1 egg, beaten

Preheat the oven to 400.

Combine the meat with 1/4 cup of the marinade, bread crumbs, egg, pico and spice blend in a big bowl. Combine well.

Shape the meat into rectangular loaf and place on a baking sheet. Bake for 20 minutes and then baste with remaining marinade.

Return to the oven and bake for 10-20 minutes longer or until internal temperature reads 160 degrees.

Serve while hot.

(Now don't judge my baking pan, this things has been with me a loooonnnnngggg time and it's a work horse of a pan. In fact I choose it over the new ones we recieved for wedding presents everytime, unless I'm baking cookies. I promise I clean it throughly each time I use it. I love it, don't judge it or me. My pan is free to wear whatever it chooses to, it is a free spirit and I allow it to be. Sad. XOXO.)


The man in your life would love this meatloaf. It really is scrum-dittely-dumtious.

XOXO,