Meatloaf that Doesn't Crumble


  • 1green bell pepper, seeded and cubed
  • 1 medium onion, roughly chopped
  • 3 small stalks celery
  • 1 ¼ pounds ground beef
  • 1 pound mild pork sausage
  • 1 ½ cups cracker crumbs
  • 1 (1 ounce) envelope dry onion soup mix
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried sage
  • 1 ½ cups milk
  • ½ cup ketchup
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9×5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.

  • Step 3

    Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

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