There is just something about meatloaf…it’s such a comforting meal! I love to try new recipes, and luckily my kids are good eaters, but there is nothing like a tried and true favorite from their grandfather!
Giddu makes a delicious meatloaf, and I love that it’s packed full of veggies! My kids are very good about eating vegetables…they will eat everything from asparagus to artichokes to brussels sprouts. But meatloaf with veggies gives us all another serving, and this recipe includes vegetables that we don’t eat a ton of like leeks and celery. My oldest son dislikes red peppers, so I puree the vegetables after sautéing before including them in the mixture. He’s never complained about them in the meatloaf, although he did ask me once what the red “flakes” were.
Ingredients:
- 4 tbsp butter
- 1 small onion, chopped
- 1 large leek, chopped
- 1 red pepper, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp allspice
- Dash nutmeg
- 2 eggs
- 1/4 cup ketchup
- 1/4 cup half & half
- 1 & 1/4 lb ground beef
- 1/2 lb pork sausage (casings removed)
- 1/2 cup bread crumbs
- 1/2 cup parmesan cheese
- 6 slices bacon
Directions:
Melt butter over low heat, and add the next 7 ingredients. Sauté until the carrots begin to soften. Remove from heat and cool.
Combine the rest of the ingredients, minus the bacon, and mix until all are combined. Fold in the cooled vegetables. Form into two loaves and put 3 slices of bacon on each loaf.
Bake 1 hour in 350 degree oven. Internal temperature should be 140 degrees when done. Remove from oven, cover with foil, and let rest before serving.