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 the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Mix the ground beef and veal together in a bowl with your fingertips. Combine the remaining meatloaf ingredients in a mixing bowl without compressing the mixture.
Using parchment paper, line a 23 cm x 16 cm (9 in. x 5 in.) loaf pan, allowing the paper to hang over the longer sides. Fill the mold halfway with the mixture and smooth the top.
Combine the ketchup, brown sugar, and Dijon mustard in a separate bowl. Cover the meatloaf with the mixture. Preheat oven to 350°F and bake for 50–60 minutes.
Remove the meatloaf from the oven and cover it with aluminum foil. Allow 10 to 15 minutes for cooling. Lift the parchment paper from the meatloaf and place it on a plate. Cut the cake into slices.
Have fun!
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