Meatloaf is a classic American comfort food. This easy weeknight recipe keeps the tried and true elements and adds vegetables for a healthier upgrade.
- Serves: 8 persons
- 3cloves garlic, peeled
- 1carrot, peeled
- 1rib celery
- ½red bell pepper, seeded
- 4white mushrooms
- 2Tbs. olive oil
- 1tbs. butter
- 2 ½lb. ground beef (80% lean)
- 1tbs. Worcestershire sauce
- 1tsp. dried Italian herbs
- 2tsp. salt
- 1tsp. black pepper
- ½tsp. cayenne pepper
- 2large eggs
- 1cup plain breadcrumbs
- 2tbs. brown sugar
- 2tbs. ketchup
- 2tbs. Dijon mustard
Step 1Cut the carrot, celery, onion, red bell pepper, and white mushrooms into 1-inch pieces. Add to a food processor with the garlic, and pulse on and off until the vegetables are finely minced but not quite a puree.
Step 2In a sauté pan, on medium heat, melt the butter with the olive oil . Add the vegetable mixture and sauté for about 5 minutes. The vegetables do not need to be completely cooked, as they are going to cook in the meatloaf, but we do want to give them a head start. Remove from the heat and let cool to room temperature.
Step 3Preheat oven to 325 F.
Step 4In a large bowl add the ground chuck, the vegetables, and all the remaining ingredients except the breadcrumbs. Mix gently with your hands, for about 1 minute to start to incorporate the ingredients.
Step 5Add the breadcrumbs and mix until everything is just combined, and then stop. Do not overmix! Remember, we still have to form the mixture into a loaf, which requires additional handling.
Step 6Lightly grease the bottom of a shallow roasting pan with a few drops of olive oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high. Wet your hands again and smooth the surface so there are no cracks, which can cause a loss of moisture.
Step 7Bake for 30 minutes. While it's baking combine the brown sugar, ketchup, and Dijon mustard in a small bowl for the glaze.
Step 8After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can paint a little of the glaze on the sides, but most of it should go on the top.
Step 9Put back in the oven and continue baking until you reach an internal temperature of 155 F. This should take another 35 to 45 minutes. Do not overcook. A good digital thermometer is the best tool for this procedure.
Step 10Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving.