I can’t resist a recipe that starts out with so much color!
• 1/2 stick butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely minced carrot
• 1/2 cup finely chopped red or yellow sweet pepper
• 4 finely minced cloves of garlic
• 2 eggs
• 1/2 cup ketchup
• 1 – 5 oz can evaporated milk
• 1/2 tsp salt
• 2 tsp chili powder
• 1 tsp allspice
• 1/2 tsp black pepper
• 1 1/2 cups fine bread crumbs
• 1 lb ground beef
• 1 lb ground pork
- Melt butter in a sauce pan. Add onions, celery, carrots, sweet pepper, and garlic and saute over medium heat until the vegetables are soft.
- While the vegetables are cooking, whisk together in a large bowl the eggs, ketchup, evaporated milk, and spices.
- Add bread crumbs and browned vegetables to the bowl and mix into the egg mixture. Add ground beef and ground pork and combine well.
- Transfer into an oiled 9 x 13 pan and form into a loaf.
- Bake at 400F for 45 minutes then let stand 10 minutes before serving. Optionally, you can cook this in the slow cooker for 4 hours on high or 8 hours on low.
Adapted from Marcia Adam’s Cooking from Quilt Country
I forgot to thaw the ground pork, so the meatloaf in these pictures is 2 lbs of ground beef. It turned out way too dry, so I don’t recommend trying that unless you use ground beef that has more than 10% fat. It was so brown and ugly, I’m not even going to post a picture of the cooked meatloaf. It did, however, still taste really good! And it was even better as leftovers, crumbled up and served over white rice.