Meatloaf that Doesn’t Crumble

Ingredients

• 1 green bell pepper, seeded and cubed
• 1 medium onion, roughly chopped
• 3 small stalks celery
• 1 1/4 pounds ground beef
• 1 pound mild pork sausage
• 1 1/2 cups cracker crumbs
• 1 (1 ounce) envelope dry onion soup mix
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried sage
• 1 1/2 cups milk
• 1/2 cup ketchup

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9×5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.

Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.