Beef Chicken Cold Meatloaf

Makes 10-12 servings (1 serving = 3 medium size slices)

1 pound ground beef
10 oz. ground chicken
2 tablespoons olive oil
1 medium size carrot, peeled and chopped in small pieces
1 medium size onion, peeled and chopped
1 medium clove garlic, minced
2 large eggs, room temperature
4 tablespoons plain dry breadcrumbs
2 1/2 tablespoons mayonnaise
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
Salt, pepper to taste

Mix together eggs, breadcrumbs, mayonnaise, oregano and basil. Set aside.

In a large skillet or pan heat oil over medium-high heat until hot. Add chopped onion and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula. Add minced garlic and chopped carrots, mix everything very well and saute more 5 minutes. Remove from the heat and set aside for a couple minutes.

Heat the oven to 400 F (200 C). Prepare a large enough sheet of aluminum foil to place meatloaf.

In a large bowl, mix ground meats, onion-carrot and egg mixtures. Check for salt and pepper. Please, add some amounts to your taste. Put meat mixture on foil, form a large loaf and tightly wrap in foil. Place wrapped meat on baking sheet and bake wrapped for 50 minutes. Then open the foil and bake meatloaf for more 10 minutes until light brown color on a top of meatloaf. Carefully remove from the oven and give some time to cool.

If there is some meat juices in a foil, please drain them before cooling. Cut into medium slices and serve cold with any side dish or salad.

Leftovers maybe kept in refrigerator in a covered plastic container for a couple days. To serve, bring back to a room temperature.

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