On the menu tonight – Meatloaf! When I was a kid, one of my favorite dishes was the meatloaf my grandmother made. When I was older and started cooking, I asked how she made it. She used three meats – beef, veal, and sausage. A lot of the recipes today, almost all of them really, call for only ground beef. Sometimes two different cuts of beef, but still only beef. When I used the different types of meat, the taste and texture was a lot closer to what I remember as a kid. While my version still isn’t as good as grandma’s, it’s pretty darn tasty.
- 1lb ground beef
- 1 lb sweet Italian sausage
- 1 lb veal (or substitute more ground beef)
- 1 onion, diced
- 1 bell pepper (any color)
- 1 cup panko bread crumbs
- ½ cup milk
- 2 heads garlic, roasted and mashed into a paste
- Salt & Pepper
- 1 cup ketchup
- ¼ cup steak sauce
- 1 tablespoon Montreal Steak Seasoning
- 3 eggs, beaten
- 1 bunch Italian parsley, chopped
Heat olive oil in a large skillet over medium heat
Saute the onions and bell pepper until very soft and browned – about 10-12 minutes
Preheat oven to 350 degrees
Mix the breadcrumbs, milk and roasted garlic in a bowl. Set aside
In another bowl, mix the ketchup, steak seasoning, and steak sauce.
In a bowl, combine the meats, parsley, eggs, pepper-onion mixture and two thirds of the meatloaf sauce.
Mix well, but don’t overwork.
Add Salt & Pepper to taste
Place mixture into a greased pan or form into a loaf.
Bake until internal temperature is 155 degrees – about 1 ½ hours
Remove from the oven and adjust oven for a low broil.
Brush the top of the loaf with half of the remaining sauce and return to oven for 2-3 minutes.
Let rest for 20 minutes before slicing.