My Favorite Meatloaf

The Camera Saga: My camera is not worth repairing says the local repairman. It's amazing how prices on digital cameras have come down since I purchased in December 2004! My new camera is half the price of my old camera, even though I chose to get a similar model, and should arrive by the end of next week. I can hardly wait . . .

This is my preferred meatloaf recipe. I did not like meatloaf as a kid, but I decided to try making meatloaf because it's a quick and easy meal base that usually yields leftovers for the next day. The first recipes I tried were very basic - hamburger, sausage, egg, oatmeal, onion - the usual ingredients in varying combinations. This recipe is different and it's adapted from a recipe printed in the Cooking Light, January 2000 issue.

Barbecued Meat Loaf
Yield: 8 servings (serving size: 1 slice)

1 cup ketchup
1 Tablespoon Worcestershire Sauce
2 teaspoons chili powder
1 Tablespoon red wine vinegar
1 slice white bread*
1/2 cup milk
1 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 cup finely diced carrot
1/4 cup fresh parsley (use about half that amount if using dried parsley)
1 teaspoon dried rubbed sage
1/2 teaspoon black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin*
1/2 pound lean ground pork*
1 large egg

Preheat oven 350 degrees.

Combine the first 4 ingredients in a small bowl and set aside.

Place bread in a food processor; process until finely ground. Combine bread and milk in a large bowl. Add 1/2 cup ketchup mixture, onion, and the next 9 ingredients (onion through egg); stir until well-blended. Place beef mixture in an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour. Brush remaining ketchup mixture over top. Bake at 350 degrees for 15 minutes. Let stand 10 minutes. Remove meat loaf from pan. Cut into slices.

*I make a few adjustments to the recipe. I use whole wheat bread instead of white. Our ground beef is in 2 pound packs, so I increase the ground beef. I also increase the ground pork to 1 pound. These changes don't affect the recipe beyond providing more servings, in my opinion.

Notes:
1. I usually bake the meat loaf in a stoneware loaf pan that has been seasoned with use. I do NOT need to use cooking spray. I've found that I don't need cooking spray in any of my glass or metal pans, either.
2. I like to drain the fat with a baster after the first hour. I drain the fat again before serving.
3. This recipe doubles easily and freezes well. To freeze, bake the loaf and let cool completely. Wrap in plastic wrap and then wrap in foil. Label and freeze.

We serve Barbecued Meat Loaf with baked or mashed potatoes, mixed veggies or a salad.