Cajun Meatloaf

Meatloaf

2-1/4 pounds of ground sirloin
2 cloves of garlic
1 medium onion, cut in chunks
3 green onion, cut in chunks
1 stalk celery, cut in chunks
1/2 of a green bell pepper, cut in chunks
4 slices of whole wheat bread, torn in chunks
1/2 cup of mushrooms
1 cup chicken broth or stock
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon Cajun/Creole seasoning, or to taste
Hot sauce, to taste

Glaze
1/2 cup ketchup
1 teaspoon mustard
2 tablespoons brown sugar

Put ground beef in a large mixing bowl. If you don't own a food processor, simply mince the vegetables as small as possible. Pulse garlic cloves in food processor to mince. Add chunks of onion, green onion, celery, and green pepper, processing about 10 seconds. Add to meat. Process the bread and mushrooms together about 10 seconds and add to meat. Add in the remaining ingredients, mix gently and place into a large 10 x 5 loaf pan, pressing mixture in lightly. Place meatloaf pan on top rack in oven and place an aluminum covered baking pan on the rack underneath to catch any overflow drippings.

Bake at 350 degrees for 1 hour 30 minutes to 2 hours or until internal temperature reaches 160 degrees. If extra time is needed, you may tent with aluminum foil to prevent burning and continue baking until done. For glaze, combine the ketchup, mustard and brown sugar and stir well. Brush glaze across the top of meatloaf the last 10 minutes of cooking. Alternatively, serve the meatloaf with a brown gravy instead of glazing. Allow to rest 5 minutes before slicing.