(makes 1 large or 2 small loaves)
2 pounds ground beef (90/10 mix)
½ pound pork sausage (Jimmy Dean original is good)
1 yellow onion, finely diced
½ C ketchup
2 T Worcestershire Sauce
2 slices of sandwich bread (remove crust, moisten with water and squeeze dry)
2 ½ t salt
4 t black pepper
Add 2 T of olive oil to a preheated sauté pan. Add onion along with a pinch of salt and pepper. Sauté until onion is translucent. Remove from stove and place onion on a paper towel lined plate. Allow to cool. In a separate large mixing bowl, add eggs and whisk to break them up. Add ketchup, salt, pepper and Worcestershire Sauce to eggs and mix. Add onion, meat, sausage, and bread to the mix and get your hands dirty! Using your impeccably clean hands, mix meatloaf until all ingredients are incorporated really well. Take a little time. I prefer the meat to hold together really well. Mixing well with your hands helps develop a perfect texture when it is time to slice the meatloaf for sandwiches. Place meat into a large loaf pan that has been sprayed with non-stick baking spray. Shape loaf evenly and place a nice coating of Heinz. Place loaf pan on a cookie sheet, just in case. Place meatloaf into a preheated 350 degree oven for 1 hour. Turn and continue to bake for about another hour. Really! Ketchup should be nice and caramelized on top. Cool on the counter. Place loaf, in the pan, in the fridge for overnight cooling. Next day, remove the meat and scrape off congealed fat. Slice the loaf for sandwiches. You can freeze the cooked loaf in saran wrap and save it for another time. At High’s, we bake four at one time. Lidia does not need the recipe anymore!
Perfect on lightly toasted bread with leaf lettuce, tomato, red onion and our secret sauce. COMFORT.
REMEMBER: after handling raw meat, always wash your hands with soap and water. Health code says you should wash as long as it takes you to sing “Happy Birthday.”