Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

Another recipe I attempted from my favourite site.

Like him, I wanted to show my spouse what meatloaf is all about. However, unlike him, I’ve not tasted a good meatloaf. The meatloaf served in the university canteens was mainly lumps of dry meat drenched in brown sauce.

But this one is different and a cinch to make. It is juicy and flavourful from both the meat and the seasonings. It tasted better after as leftovers and was great in a sandwich.

It is really not a strange concoction as it is basically roasted mince meat with herbs. My mother used to make a Hakka version of it (called nyuk piang) consisting of ground pork, preserved chinese green mustard and other chinese goodies. The Swiss-German has what it’s called hackbraten which is basically the same as meat loaf (Given the earlier German influence in the US, it might just be possible) although fleischkäse, too, is often translated as meat loaf. Meat balls? They are just the same thing shaped differently by the Italians.

Again, I followed the recipe closely and present to you utterly and absolutely from here. But do go and visit his page. If my persuasion above is not tempting enough for you to try, the photographs on that page will be.

Ingredients:
450g ground beef, chuck or sirloin
225g meat from Italian sausages
3/4 cup ketchup
1 tablespoon plus 2 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce
1/2 cup chopped sour dill pickles
1 large onion, finely chopped
3 garlic cloves, peeled and minced
1/2 cup flat-leaf parsley, finely chopped
1/2 cup bread crumbs
1 large egg, lightly beaten
1/2 teaspoon kosher salt

Directions:
Preheat the oven to 175 degrees Celsius.

Place the minced beef and the sausage meat into a large, wide bowl. The Lee brothers recommended using sweet Italian sausages. I couldn’t find any at my local butcher and instead used spicy Italian sausages, which worked splendidly for me. Break the meat up into golf-ball sized hunks in the bowl. In a second bowl, whisk 1/2 cup ketchup with 1 tablespoon Worcestershire and 2 teaspoons Tabasco. Pour this over your meat.

Using the same bowl, mix your pickles, onion, garlic and parsley. Then scatter this over the meat mixture. Sprinkle the bread crumbs evenly over it. Then add the egg and salt. Using your hands, mix the ingredients well, until evenly blended.

Transfer the mixture to a 9inch x 13inch roasting pan and pat it into a compact loaf. Bake this for 35 minutes on the middle rack of your oven.

Whisk the remaining 1/4 cup ketchup, 2 teaspoons Worcestershire and 1 teaspoon Tabasco together in a small bowl. Brush the glaze generously over the top of the meat loaf. Try and use up all of the glaze. Pop the meat loaf back in the oven for another 15 minutes. The glaze should darken and stiffen. Let the meat loaf rest for 10 minutes before slicing or, more preferably, place it in the fridge for 24 hours before eating. If you do the latter, tent the pan with aluminum foil. To reheat, pop it in an oven heated to 140 degrees Celsius for 30 minutes or so.