Andria's Meatloaf

Jim Wimer

Ingredients

• 6 Slices bread, cut into cubes	• &#189 tsp Pepper
• &#189 Cup Milk	• 1 Tbs Worcestershire sauce
• 2 Eggs	• &#189 Cup Chopped fresh parsley
• 1.5 lb Ground Chuck	• 4 Tbs Andria"s Steak Sauce
• &#189 lb Ground Pork	• 1 tsp Cayenne Pepper
• &#189 Cup Onion, finely chopped	• &#188 Cup Catsup
• &#189 Cup Celery, finely chopped
• 1.5 tsp Salt

Instructions

Soak bread cubes in milk; add eggs and beat with fork. Add to ground meats in a large bowl. Add remaining ingredients except catsup and mix just until combined (overmixing will make the loaf dense). Line a 5&#034 by 9&#034 loaf pan with plastic wrap. Transfer the meat mixture to the prepared pan and level the top. Cover with plastic wrap and refrigerate for a few hours and up to 2 days to meld the flavors.

Remove the plastic wrap from the top. Invert the loaf pan onto a disposable aluminum pan big enough to allow 2 to 3 inches clearance on the sides of the meatloaf. Remove the plastic wrap that lined the loaf pan. Top with catsup if desired. Bring the Egg to 350 degrees (using wood chips if desired). Bake in the Egg for about 1 ½ hours or until the internal temperature reaches 160 degrees. Remove, tent with foil and let rest for 15 minutes before slicing. (The pan drippings can be used for gravy.)

Notes

The original recipe does not include the cayenne. I did not use the catsup at Eggtoberfest. Andria's Steak Sauce can be obtained at www.andrias.com for $3.50 a jar, $35.00 for a case of 12. Their salad dressing is excellent as well, particularly on spinach salads.

Number of Servings:

Time to Prepare: