Mary's Meatloaf

Are you tired of dry meatloaf? I know I was, so I thought how could I take the dry out of meatloaf? Here is how I did it. 

Mary's Meatloaf - 4 to 6 servings.

1 lb.        Ground beef. 

1 lb.        Ground sausage, hot or mild                      your preference. 

1/2 cp.    Onion chopped.

2             Eggs

1             Jalapeno chopped.

2 lg.        Tomatoes chopped.

1/2 cp.    Butter, unsalted.

1 tbsp.    Italian seasoning. 

Heat oven to 400 degrees. 

In a small sauce pan put half the butter in a sauce pan on medium heat. Add half the onions. Cook until onion is translucent. Turn heat off. 

In a medium to large glass bowl add the ground meat, add egg and salt and pepper to taste. Mix well and knead with your hands. Add the butter and onions and continue to mix. Chop up the rest of the butter into small cubes and add to the mixture. Mix again until thoroughly mixed. Form into an oblong mound and place on cookie sheet that has been sprayed with oil. Set aside.

I'm not a fan of the traditional catsupy topping, so here is what I use. 

In the same sauce pan, add the tomatoes, jalapenos, and the rest of the onions. Bring to a bowl stirring occasionally. Add salt and pepper to taste and the Italian seasoning. Cover. Mash to a paste like consistency. Drain all the liquid out of the paste. Spread half over the top of the meatloaf. Set the rest aside. 

Tent some aluminum foil over the loaf and bake for 40 minutes. Remove the foil.

Add the rest of the paste over the top. Place back in the oven and bake for 20 to 30 more minutes. Check occasionally. After 20 minutes cut and check to see if it's still pink inside. Cook until it's done to your liking. 

Just an FYI the butter that sizzles out during baking will make the bottom of the loaf crusty, it's good. 

Serve with mashed potatoes, salad, rolls. Enjoy