We had the opportunity to live in Nashville for the better part of a year back in 2002 and it was a great
town – almost decided to move there. One of the dining staples in the area are joints that serve what’s
known as the Meat & 3 – Your choice of meat and 3 side dishes. The meat can be anything from ribs to
fried chicken, but Chili Dan always goes for the meatloaf.  And the sides are so extensive it’s tough to
narrow it down to just 3. For the Dan Man, it’s mac & cheese, corn and pinto beans – usually. So that’s
what we’re doing here, a meatloaf inspired chili with the 3 sides thrown into the mix. Bake up a side of
cornbread or biscuits and you’re in Dixie!

Level of Difficulty: Super easy – crock pot prep

Serves 8-10.

3 (1 lb.) packages meatloaf mix – this is a pre-packed combo of ground beef and pork, found in the
meat case
1 onion, diced
2 bell peppers (any color), diced
1 (3.5 oz.) package meatloaf seasoning mix (we use Lawry’s)
1/3 cup Worcestershire sauce
1 cup ketchup + extra for topping
2 tablespoons prepared yellow mustard
1 tablespoon hot chili powder
2 cans pinto beans, rinsed and drained
2 cups frozen corn
1 quart beef stock
2 cups uncooked elbow macaroni
Shredded cheddar cheese

Brown the meats with the onion. Drain. Add meat mixture to a 6-quart crock pot. Add peppers, meatloaf
seasoning, Worcestershire, 1 cup ketchup, mustard, chili powder, pinto beans, corn and beef stock. Mix
well. Cover and cook on low 3-4 hours. Stir in macaroni and cook an additional 1-2 hours or until
macaroni is tender. Ladle chili into bowls and top with ketchup and shredded cheddar cheese.

Special Teams:
Tennessee Meat and 3 Chili