Cori’s Meatloaf

1900 advertisement for Lea & Perrins' Sauce.

1900 advertisement for Lea & Perrins’ Sauce. (Photo credit: Wikipedia)

This is my personal recipe for meatloaf. This turns out to be very moist and well worth the wait while baking. šŸ™‚

Makes: 4-6 servings

1 lb lean ground beef

1 lb italian sausage (I use bob evans brand)

1/2 cup red onion, chopped

1/2 cup green bell pepper, chopped

2 eggs lightly beaten

3/4 – 1 cup breadcrumbs (plain or italian)

1/2 cup parmesan cheese

2 Tbsp worcestershire sauce

Sauce: I usually don’t measure these items, I just toss them together and adjust to our liking. These are guestimates:

1/2 – 3/4 cup ketchup

1/4 tsp garlic powder

pinch of salt and black pepper

1/2 cup honey (add enough to taste)

1/4 – 1/2 cup brown sugar (add enough to taste)

apple cider vinegar (to taste)

1 – 2 Tbsp of worcestershire sauce

In a large bowl, mix the following ingredients evenly, ground beef, italian sausage, onion, green bell pepper, eggs, breadcrumbs, parmesan cheese, and worcestershire sauce. Let the mixture sit in the refrigerator for about an hour. Preheat oven to 350 degrees F and remove mixture from the refrigerator. Let sit 10 minutes before transferring to a 13x9x2 inch baking dish and form into a loaf. You can make it as thick or as wide as you like. Cover meatloaf with foil and bake 45-55 minutes. During the last 10-15 minutes remove foil and add sauce. Place back in the oven (no foil) and let the sauce brown lightly.

I serve this with a fresh salad from our garden and sweet corn.


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