Makes 2 meatloaves. The ground veal and ground pork usually only come in 1 lb pkgs, so it is just easier to make 2 meatloaves and freeze one or give one away.
1 1/2 cup chopped onion
1/2 cup chopped red pepper
fresh garlic
1 lb 80/20 ground beef
1 lb ground veal
1 lb ground pork
3 eggs
2 cups milk
2 cups cheddar cheese
1 1/2 cups oats
1 1/2 cups fresh breadcrumbs (fresh are preferred, but you can substitute about 3/4 cup dry)
1 T. salt
1 1/2 t. ground pepper
1 1/2 t. garlic powder
1 lb. bacon (optional)
Sauce recipe:
1 1/3 cup ketchup
1/2 cup brown sugar
2 T. worcestershire sauce
2 T. lemon juice or white vinegar
Combine sauce ingredients and set aside.
Saute onion, red pepper and garlic and cool slightly. Place in a large bowl or stand mixer and add rest of meatloaf ingredients except bacon. Mix well, but do not over mix or meatloaf can become tough. (The best way is actually to use your hands but I usually opt for the paddle on the stand mixer and just run it on low.) Divide into two 9×13 pans and shape into loaves. Lay bacon strips across the meatloaves and then pour the sauce over. (If freezing one meatloaf, do not pour the sauce over it, place the sauce in a ziploc and freeze along with the meatloaf. Pour the sauce over once thawed and ready to bake.) Cover with foil and Bake at 375 for about an hour, removing foil about 1/2 way through baking time.