MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dad's Favorite Meatloaf
Categories: Beef, Vegetables, Pork, Breads
Yield: 5 servings

2 tb Unsalted butter
1 c Fine chopped onion
1 Rib celery; fine chopped
1 Carrot; fine chopped
1/2 c Fine chopped green onion
3 cl Garlic; minced
1 1/2 ts Salt
1/2 ts Fresh ground pepper
2 ts Worcestershire sauce
2/3 c Ketchup; divided
1 1/2 lb Ground chuck
3/4 lb Italian sausage; sweet
- and/or hot
2 lg Eggs; slightly beaten
1 c Fresh breadcrumbs
1/3 c Minced fresh parsley

Set the oven @ 350ºF/175ºC. Position a rack in the
middle of the oven.

Melt the butter in a large, thick-bottomed skillet, on
medium heat. When the butter starts to foam, add the
finely chopped onions, celery, carrot, green onions and
garlic to the pan and cook for 5 minutes, stirring
occasionally.

Cover the pan and cook for another 5 minutes, until the
carrots are tender, stirring every so often.

Sprinkle with salt and pepper. Add the Worcestershire
sauce and 1/3 cup ketchup. Cook for another minute and
remove from heat to cool.

To cool the vegetables more quickly, remove them from
the pan and spread them on a plate.

Once the vegetables have cooled to the touch, place them
in a large bowl with the ground beef, Italian sausage,
eggs, breadcrumbs and parsley. Use your (very clean)
hands to mix them together until everything is evenly
distributed.

Place the meatloaf mixture into a loaf pan (either 4-x
8-inch or 5- x 9-inch) and press to make compact in the
pan. Or you can form a free-standing loaf onto a rimmed
baking pan. Cover the meatloaf mixture with the rest of
the ketchup.

Bake for 1 hour at 350°F, or until a meat thermometer
inserted into the center of the meatloaf reads 155°F.

Remove from oven and let sit for 10 minutes. Then use a
metal spatula to gently lift the meatloaf out of the
loaf pan to a serving plate.

Cut into thick slices to serve. The meatloaf makes great
leftovers, just chill and reheat. Slices are good in
sandwiches as well.

Yield: 4 to 6 servings

Recipe by: Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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