Meatloaf of the Gods
Apologies to the Blue Plate Diner in Madison, Wisconsin. I love your meatloaf. I bought your cookbook to learn how to make it. I have done so many times. It is amazing. Now between my dog chewing on it and the cookbook getting wet, the book is pretty trashed. I am going to blog this recipe so it lives on forever in the great kitchen in the cloud. Serves 8ish (two bread pans).
1 medium onion, diced
2 stalks celery, diced
1/2 sweet green pepper, diced
1 tb. crushed garlic
1 tb. salt
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. cumin
1/2 tsp. nutmeg
2 lbs. ground beef
6 oz. pork sausage
1 cup ketchup
1 cup half-and-half
1 1/2 cups oatmeal
Dice up all the veggies. Don’t pulverize them, but do get pretty small. You don’t want to be all like “ooh I just bit into a tiny little piece of carrot.” You want the veggies to be a part of the meatloaf gestalt.
Add the olive oil and sauté over medium heat for 10 minutes until tender. Then mix in all the seasonings.
Transfer to a large bowl and add eggs, ketchup, half-and-half, and oatmeal.
Also add the beef and sausage and mix all together.
Split up into two bread pans and cover with tin foil.
Bake at 400 degrees for 60-90 minutes. Remove the tin foil and bake another 10 minutes until the top browns (best part).
Drain off excess liquid and let rest for a bit. Then eat the crap out of it.