The weather has been cooler and a bit rainy and with Scott’s birthday coming up at the end of the month, I thought I’d make his mom’s meatloaf. Meatloaf may be accompanied with something such as green beans or brussel sprouts or maybe even a green salad. As seen here, rosemary makes a nice garnish. Something green goes well! This recipe was given to me by my sister-in-law, Jacqueline Sweet, at one of my bridal showers. Along with my mother-in-law’s recipe, she gave me a pan to make it in. Super sweet and love the idea of giving a recipe along with the appropriate cooking equipment. This recipe does take an hour to bake so plan accordingly.
3/4 lb. ground beef
3/4 lb. ground veal
1/2 cup chopped onion, sauteed in 1 tablespoon (or less) of canola oil
1 cup bread crumbs
1/3 cup parsley
2 beaten eggs
1 tablespoon dijon mustard
1/3 cup chili sauce
1 tablespoon Worcestershire sauce
1/2 cup milk
Mix veal and beef together. Mix in breadcrumbs and parsley. Then, mix sauteed onions with beaten eggs and remaining ingredients. Add to meat mixture. Lightly shape into loaf and put in a loaf pan. Bake at 350 degrees for one hour. If using Pyrex, reduce heat to 325 degrees.
Sweet Notes: I used an 8.5″ pan but my mother-in-law, Beth Sweet, suggests 9″ x 5″ x 2 3/4″. She does note that other sized pans will work so I would suggest using a pan close to the size if you don’t have the exact size.
My sister-in-law, Jacqueline, made this meatloaf using ground turkey, a healthy alternative, and she gave it rave reviews!