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Julie Van Rosendaal: Jann Arden

Julie Van Rosendaal continues Rolling Spoon with Jann Arden and her mother's famous meatloaf.
Jann Arden's Mom's Meatloaf

Adapted from a recipe previously published in Chatelaine.

4 large eggs
2.5 kg lean ground beef
1 onion, finely chopped
1 red pepper, finely chopped
1/2 cup HP sauce
2 Tbsp. Montreal steak spice
1/2 cup oatmeal
2 Tbsp. crushed garlic
Preheat the oven to 350F. Mix all ingredients together and pack tightly into 2 loaf pans lined with parchment paper. Cover with foil and bake for 1 1/2 hours. 

Remove foil, increase the oven temperature to 425F and cook for another 20-25 minutes. Let rest a few minutes before slicing and serving.

To make grilled meatloaf sandwiches, place a thin slice of Havarti or aged cheddar on a piece of bread, top with a slice of meatloaf, another slice of Havarti and another slice of bread, and cook in a generous drizzle of olive oil in a hot pan until the cheese is melted and the bread is crisp.

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