MEATLOAF THAT DOESN’T CRUMBLE

MEATLOAF THAT DOESN’T CRUMBLE

1 green pepper, seeded and cubed
1 medium onion, roughly chopped
3 small stalks celery
1-1/4 lbs. ground beef
1 lb. mild pork sausage
1-1/2 cups cracker crumbs
1 (1-oz.) envelope dry onion soup mix
¼ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried sage
1-1/2 cups milk
½ cup ketchup

Preheat the oven to 350^.

In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands or if you have a stand mixture, mix using the paddle attachment. Transfer to a 9-x-5-inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
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Bake for 1-1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches. Another way to serve leftovers is to slice some of the loaf and put it in an egg wash and then into Italian seasoned breadcrumbs. Put some butter in a frying pan and fry slices until golden brown, I find it very tasty

Yield: 10 servings.