There are a few things that make this meatloaf really, really great. One is the fresh breadcrumbs - four slices of white bread, no crusts, pulsed in your food processor, is just right. Sauteeing veggies before mixing up your ingredients keeps this meatloaf super moist and rich. Yes, it is one more pan to wash, but worth the effort.
Preheat the oven to 350. Line a cookie sheet with parchment paper or foil sprayed with nonstick spray.
Pour the milk over the breadcrumbs in a large bowl. Let sit while you dice the vegetables.
Place olive oil and vegetables in a skillet, season with salt and pepper, and place over medium heat. Saute until translucent and reduced in volume by about half for about 15 minutes. Set aside to cool slightly.
In a small bowl, mix ketchup, mustard, Worcestershire, and brown sugar with a whisk until very smooth.
Loosely crumble both types of meat over the milk and bread mixture. Add the egg, Worcestershire sauce, vegetables, salt, and pepper. Mix loosely until just combined.
Form mixture gently into a rectangular shape roughly 8x5”. Run the back of a knife down the loaf to create two “troughs” the long way on top of the loaf.
Pour ketchup mixture over the top and encourage down the sides.
Bake, uncovered, about 75 minutes or until internal temperature reaches 170 degrees.
Remove the pan from the oven and let it cool for 10-15 minutes before slicing. Serve with mashed potatoes, rice, or sauteed cabbage. All delicious choices. Slice any leftover portions and store them in the refrigerator for up to 5 days. Use cold slices as lunch meat - add mustard on sourdough for the Butcher’s favorite sandwich!
Ingredients
Directions
Preheat the oven to 350. Line a cookie sheet with parchment paper or foil sprayed with nonstick spray.
Pour the milk over the breadcrumbs in a large bowl. Let sit while you dice the vegetables.
Place olive oil and vegetables in a skillet, season with salt and pepper, and place over medium heat. Saute until translucent and reduced in volume by about half for about 15 minutes. Set aside to cool slightly.
In a small bowl, mix ketchup, mustard, Worcestershire, and brown sugar with a whisk until very smooth.
Loosely crumble both types of meat over the milk and bread mixture. Add the egg, Worcestershire sauce, vegetables, salt, and pepper. Mix loosely until just combined.
Form mixture gently into a rectangular shape roughly 8x5”. Run the back of a knife down the loaf to create two “troughs” the long way on top of the loaf.
Pour ketchup mixture over the top and encourage down the sides.
Bake, uncovered, about 75 minutes or until internal temperature reaches 170 degrees.
Remove the pan from the oven and let it cool for 10-15 minutes before slicing. Serve with mashed potatoes, rice, or sauteed cabbage. All delicious choices. Slice any leftover portions and store them in the refrigerator for up to 5 days. Use cold slices as lunch meat - add mustard on sourdough for the Butcher’s favorite sandwich!