Vigil’s Meatloaf (Two Loaves) - Station 81

Recipe from Station 81 in Fontana, CA

Firefighter Andrew Ball

"Has been around our department for probably 30 years or more. It was from Station 76 Bloomington, CA. From Retired Captain Mark Vigil, pronounced Veehill. San Bernardino County Fire Department"

Yield : 2 medium loaves (fits side-by-side in a 10x13 pan) - Serves 6–8

Ingredients

Meatloaf

Eggs — 4 (beaten)
Milk — 1 1/2 cups
Italian bread crumbs — 1 cup
Onion — 1 1/2 cups (finely chopped)
Dried parsley — 4 tablespoons (or fresh if available)
Salt — 2 teaspoons
Ground sage — 1 teaspoon
Black pepper — 1 teaspoon
Ground beef — 2 lbs
Pork sausage — 1 lb
Shredded cheese (jack or cheddar) — 8 oz

Meat Glaze

Ketchup — 1/2 cup
Brown sugar — 4 tablespoons
Dry mustard — 2 teaspoons

Directions

Preheat oven to 350°F. Mix the Base.

In a large bowl, combine:

Eggs
Milk
Bread crumbs
Onions
Parsley
Salt, sage, and pepper

Add Meat & Cheese

Add:

Ground beef
Pork sausage
Shredded cheese

Mix until evenly combined. Do not overwork—just until uniform.

Form the Loaves

Divide mixture into 2 equal portions and shape into loaves. Place side-by-side in a 10x13 baking dish. Bake (Stage One) Bake for 1 hour. Remove from oven and drain excess fat.

Make the Glaze

In a small bowl, mix:

Ketchup
Brown sugar
Dry mustard

Glaze & Finish

Spread glaze evenly over both loaves.

Return to oven and bake for 10 more minutes.

Serve

Let rest slightly, then slice and serve.

Notes
The beef + sausage combo is key to the flavor—don’t substitute unless necessary. The cheese adds moisture and richness, setting this apart from standard meatloaf. Drain fat before glazing to keep the glaze from sliding off and getting greasy.