Shelly's Recipe

MEAT LOAF II

Category: Meatloaf

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
2 tsp salt (use 1 1/2 teas if using Italian sausage)
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 lbs of ground chuck
3/4 lbs 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

Preheat oven to 350. 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.

In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. Form into a loaf and put into a rectangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup. Bake meat loaf in oven for 1 hour. Serves 4 to 6.