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The Butcher’s Wife’s Best-Ever Meatloaf

Yields1 ServingPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 1 lb ground chuck
 1 lb ground sirloin
 1 cup diced onion
 ½ cup diced celery
 ½ cup diced carrot
 2 tbsp olive oil
 1 cup fresh breadcrumbs (or Panko if you're in a pinch!)
 ½ cup milk (I use unflavored almond)
 2 tbsp Worcestershire sauce
 1 egg, beaten slightly
 2 tsp kosher salt
 1 tsp freshly ground black pepper
 1 cup ketchup
 ½ cup firmly packed brown sugar
 ¼ cup yellow mustard
 2 dashes Worcestershire
1

Preheat the oven to 350. Line a cookie sheet with parchment paper or foil sprayed with nonstick spray.

2

Pour the milk over the breadcrumbs in a large bowl. Let sit while you dice the vegetables.

3

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.

4

In a small bowl, mix ketchup, mustard, Worcestershire, and brown sugar with a whisk until very smooth.

5

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.

6

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.

7

Pour ketchup mixture over the top and encourage down the sides.

8

Bake, uncovered, about 75 minutes or until internal temperature reaches 170 degrees.

9

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!

Nutrition Facts

Serving Size 6-8