Classic Meatloaf {Best. Ever.}

Preheat oven to 350°F, with a rack in the middle of the oven. Cook the vegetables: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool. Elise Bauer Elise Bauer Make the meatloaf mixture: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed. Elise Bauer Elise Bauer Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup. Elise Bauer Elise Bauer Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate. Elise Bauer Serve: Cut into thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well. Elise Bauer