Ingredients:
125 ml (1/2 cup) ketchup
30 ml (2 tbsp) brown sugar
15 ml (1 tbsp) mustard
350 g (about 3/4 lb) ground beef
300 g (2/3 lb) ground veal
180 ml (3/4 cup) quick-cooking rolled oats
125 ml (1/2 cup) ketchup
125 ml chicken broth
60 ml parsley
15 ml (1 tbsp) yellow mustard
2 beaten eggs
1 chopped onion
salt and pepper to taste
Directions:
Preheat the oven to 180°C (350°F).
In a bowl, mix the ground beef and veal with your hands. Add the remaining meatloaf ingredients, being careful not to overmix.
Line a 23 cm x 16 cm (9 in. x 5 in.) loaf pan with parchment paper, leaving extra paper hanging over the longer sides. Pour the mixture into the pan and smooth the top.
In another bowl, combine the ketchup, brown sugar, and Dijon mustard. Spread this mixture over the meatloaf.
Bake for 50 to 60 minutes.
Remove from the oven and cover the meatloaf with aluminum foil. Let it rest for 10 to 15 minutes. Lift the meatloaf out of the pan using the parchment paper and place it on a plate. Slice and enjoy!