All-American Meatloaf

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You know, one thing that I am not is a food snob. Now, I do enjoy trying all kinds of new foods and fancy restaurants. I love cooking new recipes and experimenting in the kitchen, but I would also sit down and eat a can of vienna sausages with you, too. And I’d enjoy it. So, if that means I’m not a “foodie” well that’s perfectly fine with me.

Now, this recipe is good, plain all-American fare. To me it’s on the same plane as fried chicken and hamburgers. The kind of food folks of my age grew up eating. And we liked it when our mamas put it in front of us.

So, here’s my interpretation of the all-American meatloaf. I hope you enjoy it as much as we do.

Here’s what you need:

1 lb ground beef
1 lb ground pork
1 lb ground veal*
1 cup bread crumbs
2 tsp salt
1 ½ tsp pepper
2 tblsp Worcestershire sauce
2 eggs, beaten
1 onion, chopped
1 bell pepper, chopped

1 cup catsup
¼ cup brown sugar
2 tblsp mustard
1 tblsp Worcestershire sauce

*If you don’t see ground veal in the meat case, ask somebody who works in the meat section. I find that they often have it in the back, maybe frozen, but don’t put it out because it doesn’t sell very quickly. If you can’t find it, just use half beef and half pork.

Here’s what you do:

Preheat oven to 375 degrees. Combine the first ten ingredients in a large bowl. Shape into two loaves on a baking pan. Combine last four ingredients for topping. Pour half of the topping over loaves and set aside the remainder. Cook for one hour. Pour over remaining topping during last 20 minutes of cooking time. Check for doneness after one hour. Internal temperature should read between 165 and 170 degrees on a meat thermometer. Remove from oven and let stand 15 minutes before serving.

Enjoy!

Download a printable copy here.

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