Meatloaf has always been and still is one of my favorite dishes. It can be done so poorly but when it's done well it's so incredible satisfying. Also, I like any dish that yields enough for leftovers. I've posted a meatloaf recipe before but like most dishes, it has evolved over the years and I've settled on my favorite preparation, at least for now. I find meatloaf pairs perfectly with pasta with basil pesto, but every so often I'll make mashed potatoes and French green beans. This meatloaf takes a few steps, but I assure you it's well worth it. One thing to note, I make large batches of fresh bread crumbs in a food processor and freeze them in storage bags. When I make meatloaf I simply add in these bread crumbs.
2 lbs ground beef (85/15)
1/2 c fresh bread crumbs
1/4 c milk
2 eggs
3 carrots, prepped
3 ribs celery, prepped
1 medium onion
4 cloves garlic
1 T ketchup (check the ingredients and buy organic)
1 t paprika
1 t mustard powder
1 t Worcestershire
salt
pepper
for the glaze:
1/2 c ketchup
1/4 c mustard
1 T honey
1 T brown sugar
1 t balsamic syrup
for added flavor add Sriracha or miso paste
In a food processor pulse the carrots, celery, onion and garlic until they are completely pureed. In a medium pan heat some olive oil and cook the veggies. Add in paprika and mustard, some salt and pepper. Cook until water has evaporated. Let cool. In a large bowl mix the beef, bread crumbs, eggs, milk, Worcestershire, ketchup, salt, pepper and cooked veggies until everything is well mixed. In a medium roast pan pat and form the meatloaf into the shape of a football. With your hand press a channel on the top of the meatloaf for the glaze. Spread glaze all over meatloaf, allowing more to fill up the channel. Bake at 350 for about 50-60 minutes.
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