This is my new meatloaf recipe!

My old TNT recipe has been replaced by this one! Yum! I've never used ground pork before. It definitely reduced the grease and price. I also used dried parsley instead of fresh, enough to add the right look of green. And since the ground chuck and ground pork were in larger sizes, I made two, one to freeze, because while it is worth it, it is a little time intensive. I also made a 1 1/2 pound loaf of bread in the bread machine.

MEAT LOAF SANDWICHES

1 small yellow onion, chopped (1 cup)
1 garlic clove, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
2/3 cup ketchup
1 cup plain dried breadcrumbs
1/2 pound ground pork
1 pound ground beef chuck
salt and pepper
12 slices country white bread
lettuce and red onion for serving (optional)

Preheat oven to 375. In a medium bowl, combine chopped onion, garlic, parsley, egg and 1/3 cup ketchup. Add breadcrumbs, beef and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined. Place mixture in 6 cup capacity loaf pan (8" x 4"). Pat gently to form a rounded top. Do not pack. Bake meatloaf 50 minutes (check at 45 minutes) Brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant read thermometer inserted in center of loaf registers 160, 10-20 minutes (check at 7 minutes). Cool meatloaf 10 minutes in pan before removing. Cut warm or cold meatloaf into 6 portions, place one on each of 6 slices of bread. Layer with lettuce and red onion, if using and top with another slice of bread. I added some shredded cheddar instead of L & O. Serve with additional ketchup if desired.

From Everyday Food, #32 May 2006, page 27