Meatloaf

Meatloaf

Meatloaf:

3 1/2 lb meatloaf mix (beef, veal, pork)

3 San Marzano tomatoes, diced (fresh is best,

but can use canned)

2 eggs, beat well with a fork

2 T Worcestershire sauce

2 T Italian seasoning

1 tsp fresh basil, finely diced

1 tsp fresh Rosemary, finely diced

1 tsp fresh parsley, finely diced

1/4 c onion, finely diced

1/4 c bell pepper, finely diced (we prefer red,

orange or yellow)

2 T fresh mushrooms, finely diced

1 1/2 tsp garlic powder

1 tsp seasoning salt

1 tsp pepper

Glaze:

3/4 c ketchup

2 tsp Dijon mustard

3 T light brown sugar, packed

2 tsp Worcestershire sauce

• PH oven to 350°.

• Mix together all meatloaf ingredients.

• Divide mixture into 2 loaf pans. Bake 45 minutes.

• Glaze: Whisk together all glaze ingredients.

• Remove loaf from oven, brush with glaze. Cook another 45 minutes.

• Remove loaf from oven. Let rest 10 minutes before slicing.