1 lb lean ground beef (10% fat)
1 lb ground pork
1 clove garlic, very finely chopped
3 tablespoons onion, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons fresh parsley, finely chopped
1 large egg
1/2 cup milk
2/3 cup unseasoned dry breadcrumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon Worcestershire sauce


Preheat the oven to 350Β°F.
step 1:
Place the beef and pork in a large mixing bowl. Add the garlic, onion, celery, and parsley, but don’t mix with the meat yet.
step 2:
In a separate bowl, whisk the egg and milk together until blended. Add the breadcrumbs, salt, and pepper and stir to combine.
step 3:
The mixture should blend easily and have a smooth consistency similar to a thick batter. If you feel it’s too pasty, add an extra tablespoon or two of milk.
step 4:
Add the egg mixture to the meat and combine gently with a wooden spoon or spatula. For best results, don’t overdo the mixing.
step 5:
Coat a 9-1/2 x 5-1/2-inch loaf pan with nonstick spray and add the meatloaf mixture, tamping it down gently and smoothing the top.
step 6:
You can bake your meatloaf in the pan if you like, but we prefer to just use the pan as a mold.
step 7:
Line a shallow baking pan with heavy-duty aluminum foil and coat it with nonstick spray. Turn the meatloaf onto the pan and, using your hands, firm and smooth it into shape.
step 8:
Bake for 40 minutes, then remove the meatloaf from the oven to glaze the top.
step 9:
Combine the ketchup and Worcestershire in a small bowl and brush to cover both the top and sides.
step 10:
Bake for an additional 15 to 20 minutes, or until the glaze is set and the meatloaf reaches an internal temperature of 155Β°F. Allow to rest 5 minutes before slicing.

Enjoy !!!

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