Nana’s Favorite: “Company Meatloaf”

This meatloaf is the meal my wonderful mother in law always requests anytime she comes to visit.  It is a little bit more involved that my normal weeknight recipes, but we get 2 dinners out of it and it is always a hit!  The original recipe came from Martha Stewart and I adapted it slightly for our tastes. This wonderful recipe makes 2 meatloaves.  I bake 1 right away and freeze the other one for a busy night!  You can go ahead and mix up the glaze for both and keep the leftover in the fridge until you are ready to bake the 2nd meatloaf. Thank you for reading and I hope y’all make this for someone you love!  😉

Company Meatloaf
Ingredients
1/2 cup milk
4 slices white sandwich bread, torn into pieces
1.5 lbs lean ground beef
1.5 pounds ground pork
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup chili sauce, plus 1/2 cup for glaze
1 cup fresh parsley or 1/3 cup dried parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 1/2 tsp salt
1/2 tsp black pepper
1 cup ketchup for glaze
Directions
Preheat oven to 350 degrees, with rack in center.  Chop your onion and garlic finely, set aside.   In a large bowl, pour milk over bread; let soak, about 30 seconds.  Add beef, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.  Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners. (I freeze 1 of them at this point.)  Bake 1 hour. For the glaze mix 1/2 cup chili sauce with 1 cup ketchup.   Brush half of the glaze on top of the meatloaf and continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 15 minutes.  Reserve other half of the glaze in the fridge and you have a 2nd dinner ready to go for a busy night!