The Kitchen Sink Loaf, but this recipe is a classic!
My recipe is adapted from Everyday Food Magazine (my dinner lifeline!) I like to add chopped carrots and some herbs. Here is their recipe.
I served this with Poor Man's Mashed Potatoes (with the skin on) and steamed broccoli with parmesan.
(*) indicates things I have changed
3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced *I only use one
1 large egg
1/2 cup ketchup *I don't use any ketchup, but put my Moma's Sticky Sauce on top
*1 carrot finely grated
*1/2 tsp. Italian Seasoning
*1 Tbsp. chopped fresh parsley
Coarse salt and ground pepper
1.Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
2.Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk
mixture, and mix very gently with a fork (do not overmix).
3.Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
4.Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.
*Instead of their ketchup steps, I bake the meatloaf for about 35 minutes, pull it out, and over it with my Moma's Sticky Sauce and return it to the oven for another 10-15 minutes.
Moma's Sticky Sauce:
1/2 c. loose brown sugar (not packed)
just shy of 1 Tbsp. worcesteshire sauce
1 1/2 tsp. mustard
3 Tbsp. ketchup
small splash of vinegar
mix with a fork and pour over meatloaf