Mighty Oakes Meatloaf

Preparing the vegies-

2 T Olive oil
1/2 onion finely chopped
2 stalks celery finely chopped
3 carrots finely chopped
Optional - Chopped Green or Read Bell Pepper
1 t thyme
1-2 garlic cloves
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1 lb lean ground beef
1 lb Italian sausage (I often will use Jimmy Dean Pork sausage in a tube)
2 beaten eggs
1/4 - 1/2 c milk (depending on how loose you want your loaf to be)
1/2 t pepper
2 T Worcestershire sauce
1/4 c catsup
2 T Dijon mustard
1 c bread crumbs
3 pinches red pepper flakes

Glaze:
1/4 c catsup
2 T brown sugar
2 T Dijon mustard

This recipe serves 8 - 10

Directions

1.  In a skillet add olive oil and swirl around the bottom of the pan to coat well.  Add celery and carrots, when they begin to soften add the onion and thyme and cook for 3-5 minutes. Add the garlic just prior to removing the mix from the pan, cook just long enough to bring the fragrance out of the garlic (about 2 min).

2. Preheat oven to 350 degrees.

3.  In a separate bowl add all remaining ingredients EXCEPT the glaze items.  Mix together very well (I use surgical gloves) and put into a well greased bread loaf pan.  Pat down to leave no air spaces.  I like to put in a divide down the middle which I think helps get the middle of the load cooked well.

4.  Bake until meat thermometer reads 160 degrees, about 1 hour.  Drain grease from the top.  Leave in oven while you prepare the glaze.

5.  In a small sauce pan cook the catsup, brown sugar and mustard until the sugar is totally dissolved and the color darkens.  Pour glaze over meatloaf and put back into the oven for 5 minutes.

6.  Take meatloaf out of the oven and let it rest for 5 minutes before serving.