Door Stop Meat Loaf
Preparation time: 30-40 minutes
Serves: 4

2 slices white bread
1 1/2 cups finely crushed Backyard Barbeque Kettle™ Chips
1 large carrot peeled and cut into 1/4’ pieces
1 rib celery cut into 1/2’ pieces
1/2 medium yellow onion peeled and roughly chopped
2 cloves garlic smashed and peeled
1/2 cup flat leaf parsley leaves loosely packed
1/2 cup plus 3 tablespoons ketchup
4 teaspoons dry mustard
2 pounds ground round beef
2 large eggs, beaten
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons dark brown sugar

Preheat oven to 400F

Crush Kettle™ brand Potato Chips in a food processor and transfer chip crumbs to a larger mixing bowl.

Remove crusts from bread and place in the food processor. Process till fine crumbs form, about 10 seconds. Mix bread crumbs in with the Kettle™ brand Potato Chips. Do not substitute dried bread crumbs in this step, as they will make your meatloaf rubbery.

Place carrot, celery, onion, garlic and parsley in the bowl of the food processor. Process till veggies are minced about 30 seconds. Transfer veggies to bowl with the Kettle™ brand Potato Chips and bread crumbs.

Add ½ cup ketchup, 2 teaspoons dry mustard, ground beef, eggs, salt, and pepper. Using your hands, knead the ingredients till thoroughly combined, about one minute. Be careful not to over knead.

Set a wire baking rack into an 11X17’ baking pan. Cut a 5X11’ piece of parchment paper and place over center rack to prevent meatloaf from falling through. Form meatloaf to cover the parchment.

Place the remaining ketchup, dry mustard, and brown sugar in a bowl. Mix until smooth and brush generously over the meatloaf.

Bake 30 minutes, then sprinkle 1/2 cup crushed chips on top. Continue baking loaf about 25 minutes more until an instant read thermometer inserted into the center registers 160F. Let cool on rack, 15 minutes.