MARTHA’S MEATLOAF

Ingredients:

For the meatloaf

2 cups loosely packed white bread, crusts removed and cut into small pieces

1 cup milk

2 tablespoons extra virgin olive oil

½ cup carrots, finely shredded

½ cup finely chopped onions

½ cup finely chopped celery

2 cloves garlic, finely minced

2 pounds fresh ground beef (80/20 mix)

½ pound fresh Italian sausage removed from casing

½ cup sweet and hot pepper relish (found at the supermarket)

2 eggs, beaten

2 teaspoon salt

½ teaspoon black pepper

1 teaspoon Worcestershire sauce

A few dashes hot sauce

For the topping

1 tablespoon Worcestershire sauce

½ cup ketchup

1 teaspoon Dijon mustard

½ teaspoon dried cumin

1 tablespoon honey

Instructions:

1-Preheat oven to 350 degrees.

2-In a small bowl, combine diced white bread and milk. Let soak while preparing the next steps in the recipe.

3-Heat olive oil in a small pan over medium heat and sauté carrots, onions and celery for 4-5 minutes until tender. Add garlic and sauté for 1 more minute. Cool to room temperature.

4-In large bowl place ground beef, sausage, pepper relish, beaten eggs, salt, pepper, Worcestershire sauce, hot sauce, and cooked vegetables. Do not mix yet.

5-With your hands or wooden spoon, keep squeezing the bread and milk until there are no lumps. Add bread and milk to beef mixture.

6-Now gently mix all of the ingredients until blended. (Do not over mix or else the finished meatloaf will be tough.)

7-Take a small amount and sauté it in a small fry pan and taste. Adjust seasoning in the mixture if needed.

8-Place mixture onto a parchment lined sheet pan and form into a low, flat loaf. Keep dipping your hands in water and rubbing top and sides of loaf – this step helps eliminate cracks in the top of the loaf as it bakes.

9-To prepare the topping, combine Worcestershire sauce, ketchup, mustard, cumin and honey. Spread over tops and sides of the meatloaf.

10-Bake for approximately 40 minutes or until an internal thermometer reads 160 degrees. Let rest for at least 10-15 minutes before slicing and serving.