HOMEMADE MEATLOAF

°125 ml (1/2 cup) ketchup

°30 ml (2 tbsp.) brown sugar

°15 ml (1 tbsp.) mustard

°350 g (about 3/4 lb) ground beef

°300 g (2/3 lb) ground veal

°180 ml (3/4 cup) quick-cooking rolled oats

°125 ml (1/2 cup) ketchup

°125 ml chicken broth

°60 ml parsley

°15 ml (1 tbsp.) yellow mustard

°2 beaten eggs

°1 chopped onion

°salt and pepper to taste

Directions:

Preheat broiler 180°C (350°F).

In a bowl, blend the ground hamburger and veal with your fingers. Join the other elements for the meatloaf, without compacting the readiness.

Line a 23 cm x 16 cm (9 in. x 5 in.) portion skillet with a sheet of material paper, allowing the paper to loom over the more drawn out sides. Empty the blend into the shape and level the surface.

In another bowl, blend the ketchup in with the earthy colored sugar and Dijon mustard. Spread the combination on the meatloaf. Heat for 50 to an hour.

Eliminate from the broiler and cover the meatloaf with aluminum foil. Let stand 10 to 15 minutes. Unmold the meatloaf by lifting the material paper and put it on a plate. Cut into cuts.

Enjoy