Meatloaf I

Preheat your oven to 350°F (175°C). Finely dice the onion, green pepper, celery, and garlic, then sauté them in butter over medium heat for 5-7 minutes until softened and fragrant.

In a large mixing bowl, combine the ground beef and pork sausage, then add the sautéed vegetables and mix until evenly incorporated.

Add the bread crumbs, cracker crumbs, beaten eggs, evaporated milk, Worcestershire sauce, salt, and allspice to the meat mixture. Mix thoroughly by hand until all ingredients are well combined, being careful not to overwork the mixture.

Transfer the meat mixture to a greased 9x5 inch loaf pan or shape it by hand into a loaf on a rimmed baking sheet, pressing firmly to eliminate any air pockets.

Spread an even layer of ketchup over the top of the loaf, then add a dash of Worcestershire sauce over the glaze for extra depth of flavor.

Bake the meatloaf in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.

Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the loaf for a moist result.