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Grandma June’s Meatloaf
July 19, 2021 Justin Davis
Meatloaf
| ground sirloin, from butcher (no grocery store stuff!) | 2lbs | |
| ground pork, from butcher (he will grind it for you!) | 1lb | |
| onion, chopped, sauté in vegetable oil until soft (then cool) | 1 large | |
| whole grain bread (torn into pieces and soaked in1/3 cup milk) | 3 slices | |
| dry Italian bread crumbs | 1/4 cup | |
| Hunt's tomato sauce | Two (2) 8oz. cans of | |
| fresh Italian parsley, chopped | 1/3 cup | |
| dried thyme | 1 teaspoon | |
| Kosher salt | 1 teaspoon | |
| pepper, freshly ground | 1/2 teaspoon | |
| eggs, lightly beaten | 2 large | |
| Worcestershire sauce | 1 tablespoon |
Directions
- Preheat oven at 350*F.
- Put the soaked bread and 1/4 cup of Hunt’s sauce in a food processor and pulse a few times to make smooth.
- Combine meats, bread, 1 entire can of Hunt’s sauce, parsley, thyme, salt, pepper, egg, and Worcestershire sauce.
- Gently mix until combined but do not overwork.
- Form 2 loaves in a baking pan or meatloaf dish.
- Bake in oven for 1 hour and 15 minutes. After about 30 minutes of baking time remove from oven an pour off the grease/oil out of the pan into a bowl and remove excess fat and add the remaining Hunt’s sauce to the top of both loaves.
- Continue cooking for remaining 45 minutes. Remove from oven.
- Slice and serve.
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