I remember making meatloaf as one of my son's favorite comfort foods. He teased me by calling it "meat apart," since my recipe didn't always hold together in an easy-to-slice loaf. He loved it anyway and to this day he calls it "family food" and asks for it whenever he comes for a visit.
Here's my recipe for meatloaf, which actually does hold together quite well if I am patient enougnt to let it rest a bit before slicing. Enjoy!
Paulette's Meatloaf (AKA "Meat Apart")
Serves 4-6, with leftovers for meatloaf sandwiches
1 onion, finely chopped
1 celery rib, diced
1 Tbsp minced garlic
1/2 cup sliced mushrooms
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
2 tsp Worcestershire sauce
8 oz tomato sauce
2 Tbsp brown sugar
1 lb lean ground beef
1/2 lb each ground pork sausage and ground Italian sausage
1 1/2 cups fresh bread crumbs (I make this in my coffee grinder from the heels of whole grain bread)
2 large eggs, beaten slightly
1/4 cup minced fresh parsley
1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery garlic and mushrooms in olive oil over medium heat, stirring for about 5 minutes. Remove from heat, stir in salt and pepper Worcestershire sauce and 1/3 cup tomato sauce. Cover the skillet and let sit about 5 minutes.
3 In a large mixing bowl combine the meats, eggs, vegetables, bread crumbs and parsley. (I usually mix this with my hands--try not to over-mix) Form into a loaf and put into a rectangular baking dish.
4 Stir together the remaining tomato sauce and brown sugar. Spread over meatloaf.
5 Bake the meatloaf for one hour. Cover with foil and let rest at room temperature for 5 minutes before slicing.