Meatloaf For Meatloaf Haters

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground chuck
• 1 lb ground lamb
• 1 medium onion
• 4 green onions
• 1 stalk celery
• 1 sprig parsley
• 2 garlic cloves
• 1 tablespoon sour cream
• 1 teaspoon red wine vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon fresh cracked pepper
• 1 tablespoon salt
• 3 slices bread
• 2 eggs
• 1 1/2 cups v8 vegetable juice

Recipe

• 1 dice and saute onion, green onion (including most of the green parts)and celery.
• 2 when your saute is transparent, add the garlic. (i usually slice mine with a cheese grater).
• 3 continue until onions are lightly browned. set aside.
• 4 preheat oven to 375 degrees.
• 5 finely chop parsley.
• 6 breifly soak bread in water.
• 7 add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
• 8 add small amounts of the v8 until it is gone or the consistency feels right to you. it should be well bound, but with a good amount of moisture to it.
• 9 mold the meat into buttered loaf pan.
• 10 turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
• 11 cook for 1 hour 15 minutes.
• 12 why sour cream? its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. why bread? still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. why v8? 8 wonderful veggies in a tomato liquid, i have found it is perfect for this meatloaf.