Jean Englehardt's Excellent Meatloaf

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recipe thursdayJean was a co-worker of Tod's at Weld Tooling back in the early 1990s. This juicy, flavorful meatloaf is one of her specialities. I love all the vegetables that go into it. The pan drippeds make excellent gravy.

The original recipe called for 6 1/2 pounds of meat--enough to feed Jean's extended family and the people who worked in the family business. I've cut it down to feed a more reasonable number of people, but it's still a big meatloaf.

Jean Englehardt's Excellent Meatloaf
serves 8-10

2 lbs ground meat [80% beef (or beef/pork), 20% turkey/chicken]
1 carrot, grated
2 celery stalks, grated
1 green peppers grated
1 onion, chopped (not grated)
1/2 tsp black pepper
1/2 tsp salt
1 Tbsp parsley flakes
pinch basil flakes
2 pinches MSG
2 pinches oregano
pinch celery salt
pinch ground sage
pinch tarragon flakes
1/4 tsp garlic powder
4 Tbsp oil
1 c Italian style bread crumbs
1/4 c Parmesan cheese
1/2 t salt
1 egg

Saute vegetables and spices in oil for 20 minutes. Allow to cool. Combine bread crumbs, parmesan, salt and eggs. Mix in cooled vegetables. Blend thoroughly. Add meats and form meatloaf. Bake at 350 for an hour.

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