- 2 lbs 44 Farms Ground Beef
- 2 c White Bread Crumbs (crust cut off)
- 1 c White Onion (small diced)
- 1/4 c Celery (small diced)
- 2 Tbs Garlic (minced)
- 1/4 c Fresh Parsley (chopped)
- 1 c Whole Milk
- 2 Eggs (beaten)
- 1/2 c Parmesan Cheese
- 1 Tbs Italian Seasoning
- 2 tsp 44 Farms Salt & Pepper Blend
- 1 c Ketchup
- 2 tsp A1 Sauce
- 1/2 tsp Worcestershire Sauce
- 1 c Brown Sugar
Combine white bread, milk, egg, parsley, Italian seasoning and Salt & Pepper in large bowl. Set aside.
Sauté onions and celery in a pan until translucent, about 3 minutes. Add garlic and stir for 1 minute. Remove from heat and cool to room temperature.
Add ground beef and sautéed vegetables to the large bowl of remaining ingredients.
Mix all the ingredients until thoroughly combined.
Form the mixture into a loaf shape on a foil lined sheet pan. Chill for minimum of one hour or up to 12 hours before cooking.
Mix sauce ingredients together in a small pot and heat until the sugar has dissolved.
Pour 1/4 cup over top of meat loaf.
Place a foil tent over top the meatloaf and bake in the oven at 350ºF for 45 minutes.
Remove foil tent and pour 1/2 cup sauce over top and bake for an additional 20 minutes. Make sure the internal temperature of the meatloaf reads 155ºF before removing from the oven.
Let the meatloaf sit for 10 minutes before slicing and serving.