Cathy'S Big Fat Meatloaf Recipe

• 1 1/2 cup diced yellow onion
• 3 large cloves garlic, minced
• 1 sweet red pepper, diced
• 2 tbsp olive oil (or bacon grease)
• 1 lb ground chuck
• 1 lb ground pork (substitute ground turkey if desired)
• 10 ounces Andouille sausage (or other spicy cooked sausage), coarsely ground in a food processor
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 1 cup shredded mild cheese (e.g., Colby or Monterey Jack)
• 3 large egg yolks
• 3 tbsp sour cream
• 1/2 cup minced fresh parsley
• 1/2 tsp ground chipotle
• 1 tsp ground cumin
• Kosher salt and fresh-ground pepper to taste
• 3 tbsp ketchup mixed with 1 tbsp Worcestershire sauce

1. Saute onion and garlic in olive oil until lightly browned; add red pepper and saute until soft. Season with salt & pepper. Cool.
2. Mix cooked vegetables with other ingredients. Pack into a 9x5x3" loaf pan lined with foil or plastic wrap. Chill for several hours.
3. Let rest for 20 minutes before slicing.
4. * If you have a smoker, heat it to a grill temperature of about 250 degrees, toss a few chunks of smoking wood on the coals (I like red oak or sugar maple), and set the pan on the grill. Gradually increase the grill temperature to 350 over the next 20 minutes or so. Cruising up from the lower temperature will help the loaf absorb more smoke flavor.

yellow onion, garlic, sweet red pepper, olive oil, ground chuck, ground pork, sausage, worcestershire sauce, dijon mustard, mild cheese, egg yolks, sour cream, parsley, ground chipotle, ground cumin, kosher salt, ketchup

Taken from www.seriouseats.com/recipes/2007/10/cathys-big-fat-meatloaf.html (may not work)