It was one of those days where I -thought- I had everything I needed to make meatloaf. I was wrong. Somehow, I was out of milk (but I had cream), out of onions (but I had leeks) and out of breadcrumbs (but I had a stove top stuffing mix). Who runs out of those staples and doesn’t notice? But…the show must go on. What resulted was the most amazing meatloaf my kitchen has ever produced. These are now our required ingredients! It was a Meatloaf Miracle.

Ingredients:

• 2 eggs
• 1 cup cream (or half & half)
• 3/4 cup stove top stuffing mix
• 1 medium leek, washed, white portion chopped small
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground sage
• 1 Tablespoon Worcestershire sauce
• 2 lbs ground beef
• 1 lb ground pork

Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar
• 1 Tablespoon dry mustard (wet doesn’t have the right flavor)
• 1 teaspoon Worchestershire
• 1 teaspoon celery seeds (not salt)

Preheat oven to 350º

Combine the eggs and cream and mix well. Pour over stuffing mix. Mix in salt, pepper, sage, Worcestershire sauce. Add beef and pork and mix well. Pat into a 13 x 9 x 2 pan. Give yourself a good 1/2″ of space all around the loaf for any grease to escape.

Bake for 50 minutes, or until the inside reaches 160º.

Meanwhile, combine the ingredients for the sauce and bring to a low simmer until all ingredients are well combined and the brown sugar has melted. Remove from heat.

Remove the meatloaf from the over and spoon off any grease.

Baste the meatloaf with a thin layer the sauce and return to the oven for 10 minutes. There will be sauce left over for serving.

Let the meatloaf rest for 5 minutes, then slice and serve.

My family loves meatloaf sandwiches with a bit of the sauce for leftovers the next day.