Meat Loaf

The key to a great classic meatloaf is sautéing the vegetables first before adding them to the ground meat, incorporating a panade (bread/breadcrumbs mixed with milk), and combining everything with a gentle hand. Don't over mix, or you might end up with a tough hockey puck. This is my version, using high quality ground beef (grass fed and American Wagyu, readily available in most supermarkets these days). The glaze is a simple combo of ketchup, Dijon mustard and brown sugar. 

INGREDIENTS:

2 lbs. ground beef (grass fed and/or American Wagyu are amazing, but not required)

1 tbsp. unsalted butter or olive oil

1 small onion, finely diced

1 small green bell pepper, seeded and finely diced

1 carrot, peeled and finely diced

1 stalk celery, finely chopped

2 cloves garlic, minced

1 tsp. fresh thyme leaves or 1 tsp. Italian seasoning

2 tsp. kosher salt

1 tsp. black pepper

1/2 tsp. garlic powder

2 tsp. Worcestershire sauce

1 tbsp. tomato paste

3/4 cup Panko, crushed ritz crackers or seasoned bread crumbs

1/4 cup milk

2 large eggs, beaten

1/2 cup shredded cheddar cheese

GLAZE:

1/2 cup ketchup

2 tsp. Dijon mustard

2 tbsp. brown sugar

1. Preheat oven to 350F. Grease a 9" x 5" loaf pan or casserole and set aside.

2. Combine the glaze ingredients and set aside. 

3. In a small bowl, combine the bread crumbs and milk and set aside.

4. Add the butter or olive oil in a large saute pan over medium heat. Add the chopped onion, bell pepper, carrot, celery and garlic. Cook, stirring occasionally, until veggies are softened. Stir in thyme, salt, pepper, garlic powder, Worcestershire sauce and tomato paste. Turn off heat and let mixture cool slightly.

5. Place the ground beef in a large mixing bowl. Add the slightly cooled veggie mixture, the bread crumb-milk mixture, shredded cheddar, and beaten eggs. Using your hands, gently mix the ingredients until just combined. Pour into the loaf pan and pat into a loaf shape. Brush the top with half of the glaze mixture.

6. Bake for 45 minutes, then brush the top with the remaining glaze mixture. Bake an additional 15 minutes or until the center of the loaf registers 155F. 

7. Remove the loaf from the oven and let rest about 10 minutes before serving.