Meatloaf

Makes 2 meatloaves. The ground veal and ground pork usually only come in 1-pound packages, so it is just easier to make 2 meatloaves and freeze one or give one away.

1½ cups chopped onion ½ cup chopped red pepper fresh garlic 1 pound 80/20 ground beef 1 pound ground veal 1 pound ground pork 3 eggs 2 cups milk 2 cups cheddar cheese 1½ cups oats 1½ cups fresh breadcrumbs (fresh are preferred, but you can substitute about ¾ cup dry) 1 tablespoon salt 1½ teaspoons ground pepper 1½ teaspoons garlic powder 1 pound bacon (optional)

Sauce recipe: 1⅓ cups ketchup ½ cup brown sugar 2 tablespoons worcestershire sauce 2 tablespoons 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 9x13 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 ½ way through baking time.