"This meatloaf recipe is straight from Harlem! Submitted by Carolina, she enjoyed it as a child while living with her family in Harlem. It definitely falls under the "tastes even better as leftovers" food category. Ground beef and sweet Italian sausage are mixed with dill pickle relish, parsley, onion, Worcestershire, Tabasco, and ketchup; patted into a free-form loaf; and baked. Halfway through it is coated with a spicy, sweet glaze."
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- 3/4 c
- worcestershire sauce, 1 tablespoon plus 2 teaspoons
- tabasco sauce
- 1 lb
- ground beef
- 8 oz
- sweet italian sausage, casing removed
- 1 medium
- yellow onion, grated on large holes of box grater, excess liquid removed
- 1 slice
- bread, torn into pieces, about 1/2 cup
- 1/2 c
- chopped fresh parsley, italian preferred
- 1/4 c
- dill pickle relish
- 1 large
- egg, lightly beaten
- 3 clove
- garlic, minced
- 1/2 tsp
- salt, kosher preferred
1Pre-heat oven to 350° and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil and set it aside.
2Whisk 1/4 cup of the ketchup, 2 teaspoons of the Worcestershire, and 1 teaspoon of the Tabasco in a small bowl until smooth; set aside.
3Whisk the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire, and 2 teaspoons of Tabasco in a large bowl until smooth. Add the remaining ingredients. Using clean hands, mix until everything is just combined (don’t squeeze or overwork the mixture).
4Transfer the mixture to the center of the prepared baking sheet. Using your hands, form it into a 7-by-4-inch loaf. Bake until the meatloaf is just starting to brown, about 35 minutes. Remove from oven.
5Evenly spread all of the reserved ketchup mixture over the top and sides of the meatloaf. Continue baking until the glaze darkens slightly,
about 20 to 25 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing.