*Ingredients:
°125 ml (1/2 cup) ketchup
°30 ml (2 tbsp.) brown sugar
°15 ml (1 tbsp.) mustard
+For meatloaf:
°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
*Preparation
Preheat oven 180°C (350°F).
In a bowl, mix the ground beef and veal with your fingers. Incorporate the rest of the ingredients for the meatloaf, without compressing the preparation.
Line a 23 cm x 16 cm (9 in. x 5 in.) loaf pan with a sheet of parchment paper, letting the paper hang over the longer sides. Pour the mixture into the mold and level the surface.
In another bowl, mix the ketchup with the brown sugar and Dijon mustard. Spread the mixture on the meatloaf. Bake for 50 to 60 minutes.
Remove from the oven and cover the meatloaf with aluminum foil. Let stand 10 to 15 minutes. Unmold the meatloaf by lifting the parchment paper and place it on a plate. Cut into slices.
Enjoy !
