ALL-AMERICAN CLASSIC MEAT LOAF

2 eggs, lightly beaten
2/3 cup beef broth of dry red wine
1 Tbsp. Worcestershire sauce
3 slices sourdough bread, cubed (about 2 cups)
1/4 cup grated Parmesan or Romano cheese
2 Tbsp. yellow mustard
4 cloves garlic, minced
1/4 tsp. crushed red pepper
1 lb. ground beef sirloin
1 lb. ground beef chuck
1 medium green sweet pepper, chopped
1/2 a medium onion, chopped
1/2 cup ketchup
2 Tbsp. packed brown sugar
2 tsp. cider vinegar
Chopped fresh parsley, sliced green onions, and black pepper (optional)

1.  Preheat oven to 350F.  In large bowl combine eggs, broth, and Worcestershire sauce, stir in bread cubes.  Let stand 15 minutes.  With fork, mash bread cubes into small pieces.  Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, 1/2 tsp. black pepper, and crushed red pepper.  Add meat, sweet pepper, and onion.  Using hands, mix ingredients together well (do not overmix.)  Lightly pat meat mixture into 9x5x3-inch loaf pan (or shape the meat mixture in a 9-inch loaf in a baking dish).  With fingers, lightly pull loaf away from sides of pan.

2.  Bake, uncovered, for 1 1/4 hours.  For topping, in small bowl stir together ketchup, brown sugar, and vinegar.  Spoon on loaf.  Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160F.

3.  Let stand 10 minutes.  To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter.  Sprinkle with parsley, green onions, and black pepper.

Makes 8 to 10 servings.