Tasty Tuesday - B.R.E. Meatloaf

Meatloaf? Yuck.

I'm not a big meatloaf fan. But Justin LOVES it. He calls it a "borderline religious experience." And when I asked him what he wanted for his birthday dinner next week? The answer was a resounding, MEATLOAF! (And pepper-jack macaroni and cheese, lettuce wedge salad, and of course, gravy - for the meatloaf... a really healthy spread, i know, but it's his birthday, he can have whatever he wants!)

So here is my BoarderlineReligousExperienceMeatloaf (and it's soy and dairy free, but you won't miss it). And for a not so big meatloaf fan, it's not so bad.

BoarderlineReligousExperienceMeatloaf

1 egg, beaten
1/2 c. milk (we use rice milk)
3 slices whole wheat bread, ground up in the blender/ food processor
1 lb ground beef
1 lb ground pork
1/2 c. chili sauce, divided
3 garlic cloves, minced
1 t. parsley
1 t. salt
1/2 t. pepper
5-25 drops of Tabasco (your choice)
1 small onion, finely finely finely chopped

Preheat oven to 350 degrees.

Combine egg, 1/4 c. chili sauce, garlic, parsley, salt, pepper, Tabasco, and onion in a large bowl. In a separate bowl, pour milk over the bread -now breadcrumbs-and let soak about 30 seconds. Add milk soaked breadcrumbs, beef and pork to egg mixture. Using your hands, mix until just combined.

Form mixture into a loaf and place in a 9x13 pan. (Not using a bread pan because, 1.)this is a really big loaf, and 2.)You get more outside crusty goodness if the loaf is just floating in the middle of a 9x13 pan.) Brush remaining chili sauce on top of loaf.

Bake for about 90 minutes, (checking after about 60 minutes- also a good time to add a bit more chili sauce on top) until the juices run clear. Just before the loaf is done, turn on the broiler for about 2-3 minutes. (This is very important to Justin, he likes a crusty loaf.) Remove from oven, and let rest for 5 minutes. Remove from the 9x13 pan and place on a pretty serving platter.*

(*This is a warning for those new to meatloaf making... the first time I made this I was a bit surprised and slightly grossed out to find a layer of fat surrounding my meatloaf on the bottom of the 9x13 pan when I took it out. But this is a good thing! And another good reason to make it in the larger pan. Lots of the yucky fat from the meat has left the loaf, so it's not going to your hips. Just take it out of the pan and put it on a pretty serving platter. And a teeny tiny bit of that yucky fat will make you some good gravy too.)