INGREDIENTS

  • 2 cups finely chopped onions
  • 2 tablespoons minced garlic
  • 1 celery rib , chopped fine
  • 1 carrot , chopped fine
  • 1/2 cup finely chopped scallions (optional)
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 1 1/2 teaspoons fresh ground black pepper
  • 8 teaspoons worcestershire sauce
  • 2/3 cup ketchup
  • 2/3 cup barbecue sauce
  • 1 lb ground chuck
  • 1 1/2 lbs meatloaf mixture (1/3 lamb, pork, beef)
  • 1 cup Italian seasoned breadcrumbs
  • 2 large eggs , beaten lightly
  • 1/3 cup minced fresh parsley leaves

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a large skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 3 minutes more.
  3. Stir in salt and pepper, 4 tsp Worcestershire sauce, and 1/3 cup of ketchup and cook and stir for about one minute.
  4. In a large bowl mix vegetables, meats, bread crumbs, eggs, and parsley. In a loaf pan or shallow baking pan form mixture into 1 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup, barbecue sauce, and worcestershire over loaf.(I used 3 smaller loaf pans to easily freeze the two portions I wouldn’t be eating that night, it worked perfectly!).
  5. Bake meat loaf in oven 1 hour, or until a meat thermometer registers 155°F.