WHAT YOU WILL NEED:
- 1 lb lean ground beef (10% fat)
- 1 lb ground pork
- 1 clove garlic, very finely chopped
- 3 tablespoons onion, finely chopped
- 3 tablespoons celery, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 1 large egg
- 1/2 cup milk
- 2/3 cup unseasoned dry breadcrumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
HOW TO MAKE IT:
Preheat the oven to 350°F.
step 1: Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery, and parsley, but don’t mix with the meat yet.
step 2: In a separate bowl, whisk the egg and milk together until blended. Add the breadcrumbs, salt, and pepper and stir to combine.
step 3: The mixture should blend easily and have a smooth consistency similar to a thick batter. If you feel it’s too pasty, add an extra tablespoon or two of milk.
step 4: Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don’t overdo the mixing.
step 5: Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.
step 6: You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.
step 7: Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray. Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.
step 8: Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.
step 9: Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.
step 10: Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155°F. Allow to rest 5 minutes before slicing.
