'All-American' Meatloaf
Meatloaf is a classic American comfort food. This easy weeknight recipe keeps the tried and true elements and adds vegetables for a healthier upgrade.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3cloves garlic, peeled
- 1carrot, peeled
- 1rib celery
- ½onion
- 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
Instructions
Step 1
Cut 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 2
In 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 3
Preheat oven to 325 F.Step 4
In 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 5
Add 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 6
Lightly 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 7
Bake for 30 minutes. While it's baking combine the brown sugar, ketchup, and Dijon mustard in a small bowl for the glaze.Step 8
After 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 9
Put 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 10
Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving.