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2 Tbsp Spirits & Spice Garlic Extra Virgin Olive Oil
1 Onion, chopped
1 Stalk celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
½ tsp salt
1 tsp Spirits & Spice Bloody Good on Everything
1 Tbsp Worcestershire sauce
½ tsp Tabasco sauce
¼ cup milk
¼ cup ketchup
2 eggs, beaten
½ cup soft breadcrumbs
1 ¼ lb lean ground beef
½ lb lean ground pork
1 cup salsa
2 Tbsp tomato paste
Preheat your oven to 375 F. Heat the olive oil in a heavy 10-inch skillet over medium heat. Add the onion, celery, green pepper, and garlic and cook uncovered for 5 to 6 minutes, stirring constantly until the vegetables are tender. Add the Bloody Good, Worcestershire sauce, and Tabasco sauce and mix well. Remove the skillet from the heat and let cool 15 minutes.
Transfer the vegetable mixture to a bowl and stir in the milk, ketchup, eggs, and breadcrumbs, mixing well. Then add the ground beef and ground pork and mix gently with your hands, just until combined. Place the meatloaf mixture in a greased, 9 by 5-inch loaf pan, patting gently and evening off the top.
Combine the salsa and tomato paste in a small bowl and spread over the top of the meatloaf.
Bake the meatloaf, uncovered, at 375 F for 50 to 55 minutes or until it is dark brown and the meat pulls away from the sides of the pan. The interior temperature should be 160 F as measured with a meat thermometer. Carefully drain the fat from the pan. Cover the meatloaf and let stand for 10 to 15 minutes. Remove it from the pan and put it on a serving platter before slicing.
