Goetta is a Cincinnati specialty that's much like our beloved Pennyslvania scrapple: both are German in origin and both come from the "turn it into a meat loaf and serve it with breakfast " school of what to do with pork scrapings.
God, those plucky Germans sure have clever ways to prepare meat!
In most cases, as you'll see from our tailgate database, we have inside access to the best regional specialties in most NFL markets. In this case, we simply found the recipe online from a Cincy blogger named Rich Leonardi. Finke & Sons in Fort Worth, Kentucky and the Anchor Grill in Cincinnati seem to be some of the more respected places in the area for goetta.
Cincinnati Goetta
3 quarts water
2 Tablespoons salt
2 teaspoons black pepper
2 teaspoons dried savory
1 teaspoon garlic powder
5 cups steel cut or "pinhead" oats
2 lbs. ground beef (80/20)
2 lbs. ground pork sausage (half of it "hot")
2 large onions, diced

Heat water, salt, pepper and spices in slow-cooker/crock-pot set to "high" for 30 minutes. Add oats, cover, and cook for 90 minutes. Mix beef, pork, and onions in large bowl. Stir meat into cooking oats, reduce heat to low, and cook for 3 hours, stirring occasionally to remove lumps or clumps of meat. Pour mixture into five or six aluminum bread pans and allow to cool until firm. Slices loaves into 1/4-inch slabs and cook on oiled skillet until evenly brown. Serve with breakfast.