CLASSIC MEATLOAF RECIPE

Kim - Yours was all pork. The others are half pork and half ground chuck. The gravy is for the potatoes. You might need to thin it out a bit with water (and add salt). I like less and Mike likes more. So...I figure everyone is the same as us.


Preparation time: 20 minutes to prep, 1 hour to cook.

INGREDIENTS

• 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 scallions (can substitute onion)

• 2 Tbsp unsalted butter

• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)

• 1 1/2 tsp freshly ground pepper

• 2 tsp Worscestershire sauce

• 2/3 cup ketchup

• 1 1/2 pounds of ground chuck

• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)

• 1 cup fresh bread crumbs

• 2 large eggs, beaten slightly

• 1/3 cup minced fresh parsley leaves

METHOD

1 Preheat oven to 350 degrees F.

2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally 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, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.

4 Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.