Meatloaf

Pretty basic, but nice and juicy and great for sandwiches the next day. I use a mini food processor to chop the garlic, herbs, breadcrumbs, and mix the egg (in that order) and it makes it super fast to throw it all together. The sweet and sour ketchup sauce is a great accompaniment.

Serves 6

2 tablespoons olive oil

1 onion chopped

3 cloves of garlic, crushed

2 lbs of ground beef

1 lb. of ground pork

3 teaspoons Worcestershire

2 tablespoons ketchup

¼ cup of fresh basil, chopped

2 tablespoons fresh oregano, chopped

2 slices of bread, made into crumbs

1 egg, beaten

3 teaspoons salt

3 teaspoons pepper

Oven at 375.

30 minutes before you are going to make the meatloaf, remove meat from refrigerator and allow to come to room temperature (for more even cooking).

Take a large piece of foil about 16-inches long, and fold over crimp all the sides so you have a little pan (you can also use an aluminum baking pan). This helps with clean up. Place on a cookie sheet.

In a skillet over medium high heat, add oil. Add onion and cook until golden brown. Add garlic and cook for 40 seconds and remove from heat and allow to cool.

Meanwhile, in a large bowl, (I use my Kitchen Aid to mix it all up) add meat, and remaining ingredients and mix everything well. (You can taste for seasoning by taking a small patty of the meat mixture and using the same onion pan, you can fry a little patty up and see if it needs more salt or pepper.)

Remove meat mixture from bowl and place on foil and form into a roughly12x5x3 form. Place in oven and bake for 45 minutes or until juices run clear. Remove and let rest for 5 minutes before slicing.

I make this sweet and sour ketchup sauce which is also great the next day on a sandwich.

While meatloaf is cooking:

In a saucepan, add 1 ½ cups of ketchup, 3 tablespoons brown sugar, and 2 tablespoons of cider vinegar. Bring to a boil over medium high heat. Turn down to medium heat and cook for 10 minutes stirring periodically. Allow to cool a little and serve.