1 lb. ground beef chuck
1 lb. seasoned pork sausage
olive oil
1 smallish onion
1 smallish yellow squash
1 stalk celery
1 smallish zucchini
1/4 cup seasoned bread crumbs
basil, oregano, onion powder, kosher salt, pepper
1 egg
a healthy squirt o' ketchup (Hunts)
1 (8 oz.) can tomato paste, divided
2 cloves garlic
1/4 cup barbecue sauce (your favorite)
fresh flat leaf parsley, for garnish

HORSERADISH MASHED POTATOES:

4 medium red potatoes, semi peeled (I like the red flakes in mine)
1/4 cup milk
3 tbsp. butter
salt and pepper, to taste
2-5 tsp. prepared horseradish

Preheat oven to 375°F.

In large frying pan heat a good splash of olive oil over medium heat. Small dice onion, squash, celery and zucchini (you won't even know they are there, relax its good). NO GARLIC YET. Add to hot oil, stir often, cook until onions are translucent and celery is little tender.

While that is cooking... In a large bowl add the pork and beef and mix this good and well. Since pork does not like to mix in well with beef it takes a while but is well worth it.

Once combined and the vegetables are prepped, mix breadcrumbs, spices, egg, ketchup, 1/2 can tomato paste, 1 1/2 finely diced cloves of garlic into meat with veggies, mix well.

On a lipped cookie sheet with parchment paper form a loaf 14x4x3-ish (long, wide, tall) and bake at 375°F for 45 minutes.

Mix together remaining tomato paste with barbecue sauce and leftover 1/2 clove garlic and cover loaf at the 45 minutes mark. Put back in oven for at least 15 more minutes or until reaches 165°F internal temperature.

When you toss that back in, time to hit up the taters!! Semi peel them, cube them up and get them in some salted boiling water till they are tender. Drain, add milk, butter, salt and pepper and start mashing till your desired texture. Then add a good fork full of horseradish, stir well, taste, add more horseradish as you like.

Finely chop a nice ball of the parsley leaves and garnish your meatloaf. Let meatloaf rest for 5 minutes then serve.

I like this with wilted spinach and lemon as the vegetable to round out the meal.

Prep. Time: 15 minutes; Bake at 375°F: about 1 hour.

Submitted by: Anthony