[Prepare veggies to be used as filling (see below)]
1 ½ pound ground beef [I use VERY lean ground sirloin]
½ pound ground pork [I use and additional ½ pound of beef]
1 c breadcrumbs
¼ c milk
“Thyme, pepper, salt, basil, parsley”
[Beat the eggs together before adding, or to save dishes, beat eggs in one corner of the bowl before mixing with other ingredients]
Spread meat mix with any or all of the veggies below [or be creative with others]
Mashed carrots [Grandmother used cooked and mashed, I use raw grated - 8 oz]
Chopped spinach [Grandmother used a thawed package of frozen spinach, I use 5 oz chopped fresh spinach]
Chopped onions [I use 4 oz]
Roll like a jellyroll, removing bottom layer of wax paper as you roll.
Put aluminum foil in baking pan [or omit foil and soak pan after cooking]. Put roll in pan, seam side down. Spread with glaze [I think Grandmother saved some of glaze to serve with meatloaf]:
1 c brown sugar [1/4 c*]
½ t mustard [dried mustard]
½ c ketchup
Bake 1 hour at 350 degrees F. Remove from pan and serve in slices.
* November 2015: As with many recipes I revisit after a long haitus, I was astounded at the amount of sugar. I remember the glaze as being very tasty but I was preparing this meatloaf as a treat for my grandson . I used only 1/4 c of sugar and he seemed to enjoy the resulting meatloaf (he ate about half in 3-4 sittings!). I put all the glaze on top, and Henry, who loves "dipping" was offered a bit of plain ketchup for this purpose.