RECIPE:
Tommy’s 3-Ring Meatloaf Circus

Posted: October 1, 2007

1 lb. ground beef
1 lb. ground pork
1 lb. ground deer*
1 onion, finely chopped
1-3 T. butter or olive oil
1 stalk celery, finely chopped
3 T. garlic, chopped or minced
2 eggs, beaten
8-12 oz. tomato sauce
2 C. bread crumbs, seasoned or unseasoned
1 ˝ t. salt
˝ t. pepper
˝ t. thyme
3 T. parsley
ketchup

*If ground deer is unavailable or not to your liking, ground beef or ground pork can be substituted.

Preheat oven to 350 degrees.

Saute onion in butter (or olive oil) in skillet over medium heat until onions are tender and slightly clear. Place in a large mixing bowl to cool for 5-10 minutes.

Add celery, garlic, eggs, tomato sauce, bread crumbs, salt, pepper, thyme and parsley to sauted onions. Mix until thoroughly blended. Let stand for 5-10 minutes.

Add ground meats, gently blending each meat evenly throughout the mixture. Be careful not to over-handle the mixture, as this may jeopardize the cohesion and stability of the loaf.

Form the meat mixture into two loaf shapes on a broiler pan with slits (to allow any drippings to flow into a pan below).

Bake at 350 degrees for 1 ˝ hours. If ketchup is to be used atop the meat loaf, remove it from the oven 20 minutes prior to the completion of baking and add ketchup. Return the meat loaf to the oven and continue baking.

Let meat loaf stand for 5-10 minutes before slicing.

Serves 10.