Preparing Triple Meatloaf With Tangy Ketchup Glaze Recipe

Preheat oven to 350 F.

Cut the bread into cubes and combine it with the milk (or tomato juice) in a bowl. Mash it up until it forms a thick paste.

Sauté the onions, celery, and garlic in a little bit of oil until the onions are translucent. Remove from heat and set aside so that they have a chance to cool.

In a large bowl, combine the ground meat with the eggs and chopped parsley.

Add the bread mixture (which is called a panada, by the way) and the onion-celery-garlic mixture, and combine until all the ingredients are thoroughly mixed. We find our bare hands are best for this.

Gently transfer the meatloaf to a loaf-shaped baking dish. Don’t pack the meat too tightly. You can smooth the top into a slightly rounded shape.

Transfer to the oven and bake for 30 minutes. While the meatloaf bakes you can mix together the ketchup, brown sugar and vinegar in a glass bowl.

Remove the meatloaf from the oven and brush the top generously with the ketchup glaze. Return it to the oven and bake for another 30 minutes or until an instant-read thermometer reads 160 F at the center of the meatloaf.

Remove from oven, let cool for 10 minutes and serve in thick slices.