Recipe by Indigo!
This was my first try at making meatloaf, and boy, was I suprised at how good this was! I have been craving it ever since, and it made so much, I froze two extra loaves for later! Yummy yummy yummy! (I also love love garlic, so you can add less if it's too much for you!) It's very moist and flavorful!!! You can soak up some of the grease beforehand if you place slices of bread in the loaf pan before the meat goes in, but I found that it wasn't too bad, and I like the juices!
- 2 cups finely chopped onions
- 2 tablespoons minced garlic
- 1 celery rib, chopped fine
- 1 carrot, chopped fine
- 1⁄2 cup finely chopped scallion (optional)
- 2 tablespoons butter
- 2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 8 teaspoons Worcestershire sauce
- 2⁄3 cup ketchup
- 2⁄3 cup barbecue sauce
- 1 lb ground chuck
- 1 1⁄2 lbs meatloaf mixture (1/3 lamb, pork, beef)
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs, beaten lightly
- 1⁄3 cup minced fresh parsley leaves
Directions See How It's Made
- Preheat oven to 350°F.
- In a large skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 3 minutes more.
- Stir in salt and pepper, 4 tsp Worcestershire sauce, and 1/3 cup of ketchup and cook and stir for about one minute.
- In a large bowl mix vegetables, meats, bread crumbs, eggs, and parsley. In a loaf pan or shallow baking pan form mixture into 1 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup, barbecue sauce, and worcestershire over loaf. (I used 3 smaller loaf pans to easily freeze the two portions I wouldn't be eating that night, it worked perfectly!).
- Bake meat loaf in oven 1 hour, or until a meat thermometer registers 155°F.