2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Best. Meatloaf. Ever.

Getting StartedThe finished product.


4 tbsp butter
1 1/2 pounds lean ground beef
1 pound ground pork
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
5 cloves finely chopped minced garlic
2 eggs
1/2 cup heavy cream
1 cup plain bread crumbs
2 tablespoons chopped fresh parsley
1-2 tablespoons chopped fresh basil
3 cups beef broth (we used 3 tsp. Better than Bouillon Beef mixed with 3 cups of boiling water)
4 cloves garlic coarsely chopped
4 tablespoons flour
8 tablespoons water
Tony Chacherie's seasoning
black pepper




Preheat the oven to 350 degrees F.

Use 2 tbsp butter to grease a 9x13 baking pan. In a saute pan, melt 2 tbsp butter and salute onions and bell pepper until softened and onions are translucent. Add minced garlic to vegetables and stir until fragrant. Remove from heat and allow to cool. Add parsley and basil to vegetables.


Place the beef and pork in a large bowl and season generously with Tony's and black pepper. Add eggs, bread crumbs, heavy cream and vegetable mixture to meat and mix together. Form the meat into a loaf and place in the greased pan.


Make beef broth and add coarsely chopped garlic to liquid. Pour the broth over the meatloaf and bake uncovered for 1.5 hours. Baste the loaf with a bulb baster several times during the 1.5 hour baking time.


When baking time is over remove the 9x13 pan from the oven and use a bulb baster to transfer broth from baking pan into a skillet or saucepan and heat to a low boil. Whisk together flour and water in a bowl and add to broth. Whisk constantly while the gravy thickens. (Pro tip: Add a little Kitchen Bouquet Browning Sauce if your gravy isn’t dark enough.)


Add salt and pepper to gravy as needed. Serve gravy over meatloaf and mashed potatoes.




Bon appétit!

Scott Long





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