Meatloaf

  • Paul Valade/pvalade@dailyherald.comMeatloaf, baked macaroni and cheese and a shrimp pasta dish prepared by Hoffman Estates Cook of the Week Keith Moritz.

    Paul Valade/pvalade@dailyherald.comMeatloaf, baked macaroni and cheese and a shrimp pasta dish prepared by Hoffman Estates Cook of the Week Keith Moritz.

 
Posted2/3/2016 6:00 AM

½ pound ground beef

½ pound ground pork

 

½ pound ground veal

1 medium onion

1 egg

1 cup bread crumbs

½ cup Heinz 57 (divided)

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon celery salt

½ teaspoon black pepper

Preheat oven to 375 degrees.

Purée onion in a food processor and place in a large mixing bowl with ¼ cup of Heinz 57 sauce and all other ingredients. Mix to evenly incorporate all ingredients. Transfer to a baking dish and form into a loaf shape. Make a small indentation on top of the meatloaf similar to where the laces on a football would be and fill with the remaining Heinz 57 sauce. Bake on center rack of the preheated oven for one hour.

Makes 4-6 servings

Keith Moritz

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