Jim Breard's Meatloaf

MEAT LOAF
INGREDIENTS (6 to 8 Servings)

½ Cup of milk, half & half, condensed milk, or light cream
3 slices of whole wheat or white bread (crusts removed), or substitute ¾ cup of bread
crumbs. ( I prefer Italian flavored bread crumbs)
1 onion finely chopped (red, white, yellow or Vidalia may be used. I prefer red onion)
1 bunch of green onions or scallions, finely chopped
1 green, yellow or red bell pepper, seeds removed, chopped fine or minced
2 or 3 stalks of celery, chopped fine. The green leaves can be used.
1½ pounds of ground meat, which may be ground beef, ground veal, and ground pork. If
only ground beef is used, lean is better. If mixed, use only ½ pound of pork. Some
cooks use ½ pound of all three, others prefer 1 pound of lean beef and ½ pound of pork,
and some prefer using all lean ground beef.
2 or 3 eggs, beaten well with a fork or whisk.
½ to ¾ cups of ketchup, or ½ can of commercial spaghetti sauce, such as Hunt’s. I prefer
to use the spaghetti sauce, reserving the remaining half can for the sauce.
½ cup of fresh parsley, finely chopped.
½ teaspoon of nutmeg, freshly ground if you have it.
1 teaspoon of Italian seasoning.
½ cup of grated Parmesan cheese.
2 cloves of garlic, finely chopped, or approximately 1 TSP of commercial chopped garlic
1 small jar of mushrooms, finely chopped (optional)
Salt and fresh ground pepper to taste.

EQUIPMENT:

4 X 10-inch loaf pan
Medium bowl
Large bowl
Large spatula

DIRECTIONS:

1. Preheat the oven to 350F.
2. Measure the milk or cream into a small bowl and add the bread slices or bread crumbs and let them soak until you need them, at least 10 minutes.
3. In the large bowl, mix together the meats, bread or breadcrumbs and milk, eggs, ketchup or spaghetti sauce, parsley, nutmeg, onion, pepper, celery, garlic, green onions or scallions, parmesan cheese, mushrooms, and seasonings until they are completely combined. You will need to use your hands to mix it well.
4. Spray the loaf pan lightly with PAM or other light cooking spray. < /span>Remove any excess with a paper towel. Transfer the meat loaf mixture to the pan and pat it down gently to level the top.
5. Bake for 50 to 55 minutes on the center rack of the oven until the top is a deep brown and the meat loaf is pulling away from the sides of the pan. Remove the meat loaf from the oven and allow it to cool for 5 to 15 minutes on a rack before removing it from the pan for slicing. Use a large spatula to ease the meat loaf out of the pan.

SERVING SUGGESTIONS:

1. Serve as a BLUE PLATE SPECIAL, with mashed potatoes, green beans and salad. The reserved Spaghetti sauce can be served (warmed) over the meat loaf or on the side.
2. Serve with spaghetti and a simple tomato sauce.
3. For other vegetables, consider corn, carrots, peas, and asparagus.
4. Leftovers can be served on sandwiches, with ½-inch slices of meatloaf between slices of white, whole wheat , rye, or pumpernickel bread, topped with mustard, mayonnaise, lettuce, ketchup or bar-b-que sauce, pickles, onions, etc.

Note: the juices from the meatloaf make an excellent addition to other dishes, such as soups, etc.
(original recipe from Jim Breard, Slidell, LA.)