There’s just something about meatloaf. It’s nothing fancy or difficult, but sometimes it’s just the thing. The other day we had some friends visiting from England and after considering all sorts of glamorous things to make for them, I decided that the perfect thing would be something they don’t get at home. I rustled up Felix’s favorite meatloaf, some mac ‘n cheese and green beans lickety-split and everybody was happy as can be, though, as our guests were leaving, Warwick turned to me and said, “What WAS that?” So, Warwick, here is what it was…
2 lb. grocery store meat department meatloaf mix (equal parts ground beef, pork and veal without any nasty seasonings they sometimes include and which MUST be avoided)
1 lb. regular bulk sausage meat
1 red pepper, diced
1 large onion, diced
½ C. Ketchup
2 large eggs
1 C. bread crumbs
Salt and pepper
¼ C. chopped flat-leaf parsley
Sauté red pepper and onion in olive oil until nicely browned. About 10 minutes at medium heat.
Let them cool slightly and combine with the meatloaf mix, sausage meat, ketchup, eggs, bread crumbs, salt and pepper and chopped parsley. These are approximate quantities, and you may need a bit more or less of bread crumbs and ketchup. Mix just to combine. Do not handle it more than necessary as it will become too compacted. You’re going for a very airy mixture here.
Place on a shallow baking dish and bake at 350 for about 1 ½ hours. Let cool slightly, then slice and serve with additional ketchup.