I will admit, I didn’t really grow up on meatloaf. It was one of those things I learned about later on. My Sundays growing up in Miami were all about Hispanic foods…vaca frita, ropa vieja, arroz con pollo. Grandma would cook up a storm but there was no fried chicken, casseroles or meatloaf for me. When I figured this stuff out, there was no looking back. Hope you enjoy it!
Jesse’s Sunday 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 scallions (can substitute onion)
- 2 tbsp. unsalted butter
- 2 tsp. salt (use 1 1/2 tsp. 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 lb. of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
- 1 cup fresh bread crumbs
- 2 large eggs, beaten slightly
Preheat oven to 350 degrees. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally 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, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup. Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.