Classic Meat Loaf Recipe
Why do I love meatloaf? It reminds me of being a kid. Where else can ya get meatloaf other than at home or a school cafeteria or even a truck stop eatery? That and I often buy it already mixed at our fabulous local butcher. So all you have to do is add an egg and put it in a baking pan and plop it in the oven for an hour. But what if your butcher hasn't made up a batch? It's easy enough to make. Here's a recipe we use for traditional meat loaf. The ingredient that makes this meat loaf extra delicious is the spicy ground pork sausage. We once substituted this sausage for regular ground pork and have never looked back.
1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallion (can substitute onion)
2 Tbsp unsalted butter
do not add salt because of the sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot)
(NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves These are all approximate measurements because meatloaf is the kind a thing that I have just never measured., well the exception on the eggs
1 Preheat oven to 350 degrees F. 2 In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. 3 In a large bowl, combine the meats, eggs, breadcrumbs, vegetables, and parsley. Form into a loaf and put into a rectangular baking pan. Cover loaf with remaining ketchup. 4 Bake meat loaf in oven for 1 hour. Serves 4 to 6.
Sooooooooooo good leftover for samiches the next day.