Miranda Lambert knows a thing or two about making country music hits—her fifth album, Platinum, just hit No. 1 on the Billboard charts—and thanks to her mother Beverly’s early instruction, she happens to be pretty handy around the kitchen, too. “We didn’t go to the store for anything but milk,” the musician reveals in Southern Living Country Music’s Greatest Eats cookbook of her childhood in Lindale, Texas.

Though she and her husband Blake Shelton have since moved to Tishomingo, Okla., Miranda still comes back to her mother’s famous meatloaf when she needs a dose of home. “It’s been the choice ‘Birthday Dish’ for me and my brother since we were little,” she says.

MIRANDA LAMBERT’S MAMA’S MEATLOAF
makes: 10 servings
hands-on time: 25 min.
total time: 2 hours

INGREDIENTS
2 lb. lean ground beef
1 lb. ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp. Worcestershire sauce
1 tsp. yellow mustard
1/2 cup firmly packed brown sugar, divided
1/2 cup ketchup

DIRECTIONS
1. Preheat oven to 350 degrees. Combine first eight ingredients and 1/4 cup brown sugar in a medium bowl until blended. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf.

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2. Bake at 350 degrees for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.

Reprinted with permission from Southern Living Country Music’s Greatest Eats, presented by CMT.

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