Classic Meatloaf

Ingredients

• 2 Tbsp unsalted butter
• 1 cup finely chopped onion
• 1 celery rib, finely chopped
• 1 carrot, finely chopped
• 1/2 cup finely chopped green onion, including the green onion greens
• 3 cloves garlic, minced
• 2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 2/3 cup ketchup, divided 1/3 and 1/3
• 1 1/2 pounds of ground beef, chuck
• 3/4 pound of spicy ground pork sausage or Italian sausage
• 1 cup fresh bread crumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F. In a large, heavy skillet over medium heat, melt the butter. Once it turns foamy, stir in the finely chopped onions, celery, carrot, green onions and garlic, and cook for 5 minutes.
2. Put the lid on the skillet and keep cooking for another 5 minutes, giving the mixture an occasional stir, until the carrots have softened.
3. Season the vegetables with salt and pepper. Stir in the Worcestershire sauce plus the one-third cup of ketchup, let it cook for another minute, then take the pan off the heat so the mixture can cool.
4. When the vegetables are no longer hot to the touch, transfer them to a large bowl. Add the ground beef, Italian sausage, eggs, breadcrumbs and parsley, then mix with your very clean hands until the ingredients are spread evenly through the meat.
5. Transfer the mixture to a loaf pan, either 4x8 or 5x9, and press it in so it holds together well. If you prefer, shape it into a loaf on a rimmed baking pan instead. Spread the remaining ketchup over the top.
6. Bake at 350 degrees F for 1 hour, or until a meat thermometer pushed into the center registers 155 degrees F. Take the meatloaf out of the oven and let it rest for 10 minutes. Use a metal spatula to carefully move it from the loaf pan to a serving plate.
7. Slice the meatloaf thickly to serve. For leftovers, chill and reheat, or tuck slices into sandwiches.