Meat Loaf

(from Vancouver Sun, 12 Nov 2003)

      2 large eggs

      1/2 cup milk

      l-1/2 teaspoons salt

      1/4 teaspoon pepper

      l-1/4 cups soft bread crumbs (remove crusts from day-old slices of bread and process in food processor to form crumbs)

      1 medium onion, chopped

      2 garlic cloves, minced

      1/2 cup finely grated carrot

      1 cup grated old cheddar cheese

      1 tablespoon finely chopped sun-dried tomatoes

      1/4 cup chopped fresh Italian parsley

      1 teaspoon dried basil leaves

      1/2 teaspoon dried oregano leaves

      1 pound lean ground beef

      1 roll frozen pork sausage, thawed (375 grams)

      1/4 cup bottled, medium-hot extra-thick salsa

      1 tablespoon packed brown sugar

In large bowl, lightly whisk eggs.  Add milk, salt, pepper and bread crumbs; stir until bread disintegrates.  Add onion, garlic, carrot, cheese, sun-dried tomatoes, parsley, basil and oregano.  Stir to mix.  Add beef and sausage meat; using your hands or two forks, lightly mix meat into bread mixture.  Pack into 9 x 5 inch loaf pan.  Mixture should be about 3/4 inch from top of pan.

Combine 1/4 cup of salsa and brown sugar.  Spread over loaf.

Bake at 350 degrees for 75 minutes or until meat loaf feels firm to touch and sides begin to pull away from pan.  (160 F/71 C)  Let stand for 10 minutes before serving. Serve hot or cold with salsa.