Favorite Meatloaf Sandwich...A Wet Welcome to the New Year

Talk about being adventurous.....how about welcoming 2013 by taking a dip in the Gulf with cold, cold waves crashing in on you!

Members of the Florida-Alabama Polar Bear Club raced into the gulf waters on New Years afternoon to celebrate a new year!

I saw people in Maine do this and I am quite sure those cold Atlantic waters in New England were quite a bit colder than the Florida gulf. However, I will gladly wait until summer before taking a dip in the ocean! How about you?

I love trying new meatloaf recipes!  It's good to have a variety regarding this well-loved comfort food because people like different ingredients in their meatloaf. I was not sure about this one due to the dill pickles, but I was SO GLAD I tried it. My guys LOVE dill pickles and this is one man-lovin' sandwich!  I served it on a delicious bakery french loaf with even more dill pickle slices and the sauce added the perfect kick! This received the "A-1 stamp of approval from "the boys!"

Favorite Meatloaf Sandwich

3/4 cup ketchup

1 tablespoon plus 2 teaspoons Worcestershire sauce

3 teaspoons Tabasco sauce

1 pound ground beef , 15/20% fat ratio

8 ounces uncooked sweet Italian sausage, casings removed

1 medium yellow onion, grated  (about 3/4 cup), discard excess liquid

1 slice sourdough or white bread, torn into rough 1/4-inch pieces (about 1/2 cup)

1/2 cup finely chopped fresh Italian parsley

1/4 cup dill pickle relish

1 large egg, lightly beaten

3 medium garlic cloves, minced

1/2 teaspoon salt

1/2 t. coarsely ground black pepper

Heat the oven to 350°F.

Whisk 1/4 cup of the ketchup, 2 teaspoons of the Worcestershire, and 1 teaspoon of the Tabasco in a small bowl until smooth; set aside.

Whisk the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire, and 2 teaspoons of Tabasco in a large bowl until smooth. Add the remaining ingredients. Gently mix until everything’s just combined.
Transfer the mixture to the center of the prepared baking dish. Using your hands, form it into a 7-by-4-inch loaf. Bake until the meatloaf is just starting to brown, about 35 minutes. Evenly spread all of the reserved ketchup mixture over the top and sides of the meatloaf. Continue baking until the glaze darkens slightly, about 25 minutes more. Allow  the meatloaf to rest and cool for 10 minutes before slicing.