Fifteen years ago, I tasted the best meatloaf of my life and spent over a year experimenting with techniques and recipes to make my own better. This is the result of my work:
- 2 lb. ground round beef
- 1 lb. ground sausage
- 3 eggs, beaten
- 1 1/2 Cups milk
- 1 1/2 cups catsup
- 1 T Worcestershire sauce
- 1/4 tsp. pepper
- 1 cup onion, minced (in a processor)
- 1 cup celery, minced (in a processor)
- 2 boxes chicken flavored stuffing mix
- 1 sweet red or green pepper, minced (in a processor)
- 1 cup catsup
- 1 cup mustard
- 1 cup brown sugar
Preheat oven to 350. Beat eggs in a 4-5 quart mixing bowl. Add milk, catsup, Worcestershire, pepper, and vegetables. Make sure vegetables are finely minced. Mix well. Stir in stuffing mix and let set for 10-15 minutes, until the mixture becomes a paste. Add meat and mix well, but gently. Form into two loose loaves.
Bake in a greased pan until done. When placing loaves into pans, place them gently and do not stuff. While baking, mix meatloaf glaze in a small bowl. After 30 minutes of baking, spread half of glaze on loaves. After 45 minutes of baking, spread the other half. When inside of meatloaf has reached 155 F, the meatloaf is done. Let set @5-10 minutes before serving.
A big thanks goes to 1 of my favorite cooks, Virginia Miller, who gave me the idea to use stuffing and make a paste with this.