We have been having a cool San Francisco summer and I’ve been craving comfort food. I’ve printed this recipe before – but not on this blog. It’s idea comes from how the Food Network star Sandra Lee cooks – part home made and part store bought. It’s a great meatloaf! Make a big pile of mashed potatoes to go with it!
Juanita’s “Sandra Lee” Style Meatloaf
2 tablespoons extra-virgin olive oil
1 cup minced onion
2 large cloves garlic, minced
1/2 green bell pepper, seeded and minced
1 carrot, grated
1-pound ground beef
1-pound ground pork sausage
1/4 cup prepared Heinz Chili Sauce + 1/2 bottle (6 ounces), for topping
1/2 tablespoon Dijon mustard
1 package Lawry Meatloaf Seasoning (add liquid according to package)
Salt and freshly ground pepper
Sauté onion, garlic, bell pepper, and carrot in the olive oil until soft and fragrant, but not brown for about 3 minutes. Remove from heat and cool.
In a bowl combine liquid according to Lawry Meatloaf Seasoning package, adding the ¼ cup Heinz Chili Sauce and reducing the amount of liquid appropriately. Add meat and all remaining ingredients. Combine ingredients gently. Avoid mashing or squeezing the mixture, which tends to result in a tough meatloaf. Transfer mixture to a long baking dish and, using your hands, gently shape into a long freeform loaf. Smooth the top with your hands and sprinkle generously with salt and pepper.
Pour and spread the rest of the bottle of chili sauce over the loaf, covering the top and sides completely. Place loaf into a cold oven; turn heat to 350 degrees and bake for 1 hour. Remove from oven, cover loosely with aluminum foil and let meatloaf sit undisturbed for 5 minutes.
Slice and serve.