Friday, August 22, 2014


2 tablespoons vegetable oil 
1 cup chopped yellow onion 
1/2 cup chopped celery 
1/2 cup chopped green bell pepper  
1 tablespoon minced garlic
 1 1/2 teaspoons salt 
1/2 teaspoon dried basil  
1/2 teaspoon dried thyme 
1/2 teaspoon ground black pepper 
1 1/2 pounds ground beef 
1/2 pound ground pork 
 1/2 pound ground veal 
2 eggs
1/2 cup heavy cream
1/4 cup ketchup
1 1/2 teaspoons Dijon mustard 
1 teaspoon Worcestershire sauce 
2/3 cup fine dried bread crumbs 

1/2 cup ketchup ~ 2 tablespoons light brown sugar ~ 1 teaspoon Worcestershire sauce 

To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf.

Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. 

In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. 

Mix with your hands or a wooden spoon until thoroughly combined. Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Spread the glaze mixture evenly over the top of the meatloaf. 

Bake the meatloaf for 1 hour and 15 minutes. 350 degrees. Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan.

YIELD: 8 servings

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