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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dad's Favorite Meatloaf   
    Categories: Beef, Vegetables, Pork, Breads   
         Yield: 5 servings   
       
         2 tb Unsalted butter   
         1 c  Fine chopped onion   
         1    Rib celery; fine chopped   
         1    Carrot; fine chopped   
       1/2 c  Fine chopped green onion   
         3 cl Garlic; minced   
     1 1/2 ts Salt   
       1/2 ts Fresh ground pepper   
         2 ts Worcestershire sauce   
       2/3 c  Ketchup; divided   
     1 1/2 lb Ground chuck   
       3/4 lb Italian sausage; sweet   
              - and/or hot   
         2 lg Eggs; slightly beaten   
         1 c  Fresh breadcrumbs   
       1/3 c  Minced fresh parsley   
       
     Set the oven @ 350ºF/175ºC. Position a rack in the   
     middle of the oven.   
        
     Melt the butter in a large, thick-bottomed skillet, on   
     medium heat. When the butter starts to foam, add the   
     finely chopped onions, celery, carrot, green onions and   
     garlic to the pan and cook for 5 minutes, stirring   
     occasionally.   
        
     Cover the pan and cook for another 5 minutes, until the   
     carrots are tender, stirring every so often.   
        
     Sprinkle with salt and pepper. Add the Worcestershire   
     sauce and 1/3 cup ketchup. Cook for another minute and   
     remove from heat to cool.   
        
     To cool the vegetables more quickly, remove them from   
     the pan and spread them on a plate.   
        
     Once the vegetables have cooled to the touch, place them   
     in a large bowl with the ground beef, Italian sausage,   
     eggs, breadcrumbs and parsley. Use your (very clean)   
     hands to mix them together until everything is evenly   
     distributed.   
        
     Place the meatloaf mixture into a loaf pan (either 4-x   
     8-inch or 5- x 9-inch) and press to make compact in the   
     pan. Or you can form a free-standing loaf onto a rimmed   
     baking pan. Cover the meatloaf mixture with the rest of   
     the ketchup.   
        
     Bake for 1 hour at 350°F, or until a meat thermometer   
     inserted into the center of the meatloaf reads 155°F.   
        
     Remove from oven and let sit for 10 minutes. Then use a   
     metal spatula to gently lift the meatloaf out of the   
     loaf pan to a serving plate.   
        
     Cut into thick slices to serve. The meatloaf makes great   
     leftovers, just chill and reheat. Slices are good in   
     sandwiches as well.   
        
     Yield: 4 to 6 servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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