(pictured: Dana Benigno creator of Chicago Cooks.com)

Serves 4 with leftovers

Ingredients:
1 1/2 pounds ground chuck
1/2 pound pork sausage
1/4 cup carrot, finely grated
1/4 cup celery, finely grated
1/4 cup onion, minced
1 clove garlic, pressed
1 tsp salt
1/2 tsp fresh ground pepper
1/4 cup parsley, finely chopped
1 whole egg
2 slices bread, crusts removed

1. Preheat the oven to 350 degrees

2. Place the slices of bread in a dish of cold water and completely submerge. Let soak for five minutes and then drain and squeeze all the moisture out of the bread.

3. Place all of the ingredients, including the bread, into a large mixing bowl. Fold gently until well combined. Do not over mix. The mixture should be soft and pliable.

4. Cook a small piece of the meat mixture in a small frying skillet in order to taste for seasoning. Add more salt, pepper, garlic, or other spices if desired. Cook another piece and taste again. Don't over do it on the garlic, it will bloom and permeate the meat once it's cooked. Once clove pressed into the meat really is sufficient.

5. Form the meat into a loaf shape. Line a baking pan with aluminum foil and grease it lightly. Place the loaf on the pan and bake in the oven until a meat thermometer registers 150 degrees. (about 1 1/2 hours for a 2-pound loaf)

6. During the last half hour of cooking time, glaze the loaf with the sauce below.

Tomato Glaze

Ingredients:
1/2 cup ketchup
1 tbs Worcestershire sauce
2 tbs barbecue sauce (optional)
1 tsp powdered garlic
2 tbs honey or brown sugar
Salt & pepper to taste

1. Place all of the ingredient in a bowl and mix well.

2. Brush the glaze over the meat for the last 30 minutes of baking time.

3. Let the meatloaf rest for 10 to 15 minutes before slicing.

Serving Ideas:
If you would like to dress this dish up, try making small individual meatloaves in small bread pans. Keep in mind these will cook faster so cook for 45 minutes and check the temperature. Add an additional 10 minutes of cooking time for every five degrees.