My Meatloaf Recipe

My Meatloaf: Complex, yet Simple Meatloaf provokes images of a simple dish, a brick on a plate with classic connotations of blandness and mediocrity. This recipe is simple in its description, yet complex in its flavors and texture. This iteration of the recipe incorporates the flavor of various meats, spices and textures without the perpetual salty coating of brown gravy or weak red sauce usually associated with dish. Hopefully if one follows this recipe they also can become enlightened by the experience and view the proverbial “meatloaf night” as a culinary treat. This recipe is somewhat larger in volume than most meatloaf recipes. This is not a depiction of the chef’s physique or appetite, but is based upon the fact that leftover meatloaf is better the next day.
Ingredients:
1 lb ground beef
1 lb ground pork
½ of parmesan cheese
½ of Mozzarella cheese
½ of Medium Salsa
½ a cup of Milk
½ a cup of fresh bread crumbs
½ a cup of Panko bread crumbs
1 large minced onion
2 sticks finely chopped celery
½ tsp. of cumin
½ tsp. of cayenne pepper
1 tsp. of smoked paprika
Salt and pepper to taste

Topping:
2 tbsp. of brown sugar
1/3 cup of ketchup
2 tsp. of Coleman’s Mustard
¼ cup of Worcestershire sauce

Directions
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a large bowl, combine the meat and add dry ingredients first (cheese, bread crumbs, onion, celery, and spices)
3. Add milk, salsa, and eggs, then mix. You may want to add a light touch of ketchup and/or Worcestershire sauce
4. Form meatloaf on a lightly greased 5x9 inch loaf pan, or pack into a lightly greased 9x13 inch baking dish or loaf tin
5. In a separate small bowl, combine the topping ingredients. Mix well and pour over the meatloaf. Note: If not to taste in any way, throw out sauce, and try again
6. Bake at 350 degrees F (175 degrees C) for 1 hour, or until ready
7. Enjoy with side of choosing