Prep Time: 15 min | Cook Time: 90 min | Servings: 8
Ingredients:
2 Lbs Lean Ground Beef
½ Lbs Ground Pork Sausage
½ Medium Yellow Onion, diced
5 Clove Garlic, minced
4 stems Fresh Parsley, *Leaves Only* finely chopped
5 Fresh Basil Leaves, finely chopped
2 Tbsp Worcestershire Sauce
1 Tbsp Dried Ground Mustard
¼ tsp Red Pepper Flakes
2 Large Eggs
1 sleave Saltine Crackers, crushed with rolling pin
1/3 C Plain Breadcrumbs
1 tsp Sea Salt
½ tsp Ground Black Pepper
Directions:
Preheat oven to 350°.
Place both meats in large mixing bowl. Add in all ingredients except for cracker crumbs and breadcrumbs. Thoroughly mix all together.
Add in the breadcrumbs and cracker crumbs until completely blended into the mixture.
Coat small glass roasting dish that has a lid with a fine coat of oil or cooking spray.
Add the meatloaf mixture and form it to the sides and corners of the roasting dish. Smooth the top flat, cover, and place in oven.
Cook for 90 minutes, serve while it’s hot.
Papa Scott’s Notes:
This goes well with mashed potatoes.
To make gravy with drippings, make a rue with ½ cup cool beef broth and 2 Tbsp. of unbleached all-purpose flour, mixing until there are no lumps. Add ½ cup beef broth to the drippings in a small saucepan, bring to boil. Add in the rue, ½ tsp ground black pepper (the broth should have enough salt – do not add any) whisking constantly until thickens into gravy.
This meatloaf also makes good leftovers or sliced cold for meatloaf sandwiches.
The key to this recipe is the sausage, Worcestershire sauce, the pepper flakes and the dried ground mustard.
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