Champps Meatloaf

Champps Meatloaf

3 pounds ground beef

3/4 pound Italian ground pork

1/2 cup onions, fresh diced medium

1/4 cup horseradish

2 tablespoons garlic, fresh chopped very fine

3/4 cup chile sauce

2 teaspoons Lawry’s Seasoning Salt

2 teaspoons black pepper, table grind

1/4 cup sour cream

1/4 cup parsley fresh chopped fine, no stems

2 teaspoons oregano or marjoram, dry

2 cups Japanese bread crumbs (available at specialty stores)

Preheat your oven to 350 degrees.

Using the large mixing bowl, add the beef and pork and mix thoroughly.

To the bowl, add the onions, horseradish, garlic, chile sauce, salt, pepper, sour cream, parsley, oregano and bread crumbs. Mix for 5 minutes.

Add the crumbs and mix for 3 minutes.

Using a sheet of parchment (baking) paper 18 by 24 inches, place the small end in front of you on a work table.

Place the meat in a log form on the end of the paper approximately 5 inches high and 5 inches across; press the meat tightly so there are no air holes in the log (knead as you would when pressing pizza dough).

Smooth the ends and leave 4 inches at each edge of the paper.

Roll the meat in the paper away from you.

Place the rolled log onto a baking sheet pan.

Place the sheet pan into the oven and bake for 1 hour and 15 minutes or until the internal temperature is 160 degrees and remove from the oven.