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
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.