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1 lb lean ground beef (10% fat)

1 lb ground pork

1 clove garlic, very finely chopped

3 tablespoons onion, finely chopped

3 tablespoons celery, finely chopped

3 tablespoons fresh parsley, finely chopped

1 large egg

1/2 cup milk

2/3 cup unseasoned dry breadcrumbs

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup ketchup

1 teaspoon Worcestershire sauce


Preheat the oven to 350°F.

step 1:

Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery, and parsley, but don’t mix with the meat yet.

step 2:

In a separate bowl, whisk the egg and milk together until blended. Add the breadcrumbs, salt, and pepper and stir to combine.

step 3:

The mixture should blend easily and have a smooth consistency similar to a thick batter. If you feel it’s too pasty, add an extra tablespoon or two of milk.

step 4:

Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don’t overdo the mixing.

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step 5:

Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.

step 6:

You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.

step 7:

Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray. Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.

step 8:

Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.

step 9:

Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.

step 10:

Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155°F. Allow to rest 5 minutes before slicing.

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