Ingredients
- 700g ground chuck (mince)
- 350g spicy ground pork sausage or Italian sausage
- 1 cup (240ml) onion, finely chopped
- 1 celery rib, finely chopped
- 1 tablespoon (15ml) minced garlic
- 1 carrot, finely chopped
- 1/2 cup of finely chopped scallions (can substitute with onion)
- 2 tablespoons (28g) butter
- 2 teaspoons (10ml) salt (use 1 1/2 teaspoons if using Italian sausage)
- 1 1/2 teaspoons (7.5ml) freshly ground pepper
- 2 teaspoons (10ml) Worcestershire sauce
- 2/3 (160ml) cup ketchup (tomato sauce)
- 1 cup (240ml) fresh bread crumbs
- 2 large eggs, beaten slightly
- 1/3 cup (80ml) fresh parsley leaves, finely chopped
Preparation
Preheat your oven to 180 degrees C. In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat while stirring, for about 5 minutes. Cover the skillet and stir occasionally until the carrots are tender- about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 of a cup of ketchup. Cook for 1 more minute. Mix the following in a large bowl – chuck and sausage, eggs, precooked vegetables, bread crumbs and parsley. Shape mixture into a loaf on top of the aerated lifter inside the lightly greased meatloaf pan. Top with remaining 1/3 cup of ketchup and bake at 180 C for 1 hour, or until the internal temperature reaches 68 degrees C.
Serving Suggestion
Once the meatloaf is cooked, remove the meatloaf pan from the heat source and let it stand for 10 minutes. Simply lift the meatloaf out of the pan using the lifter and put it on to a serving plate. Slice, serve and enjoy!
