MEATLOAF 2.0

O.K….so, there are 10,000 recipes for Meatloaf out there. And I have made half of them. Well, now…there are 10,000 and 1!

Without going too crazy, I have taken some of the best elements from my best meatloaf recipes and included them in this one.

One of the things you should do regardless of the ingredients is to saute your vegetables. Yes! I don’t like crunchy vegetables in my meatloaf! Many recipes say not to mix everything too tightly …however, if you don’t find a happen medium here, it will fall apart! So, do a little pressing when you shape this thing. After cooking, allow it to sit at room temp for at least 20 minutes before slicing.

My method with this latest recipe involves pressing the meatloaf into a sprayed loaf pan, then turning it out on a foil lined sheet pan to cook. It cooks a little more evenly on all sides. Plus, it doesn’t wallow in the grease as much. If you want, place the formed meatloaf on a wire rack over a sheet pan, but be careful…it may be more difficult to remove from the wire rack then fall apart if you don’t press it together tightly.

I have included a recipe for the glaze, but this part it wide open. Add BBQ sauce or chipotles to mix it up.

Ingredients:

  • 20 ounces lean ground beef
  • 8 ounces ground pork
  • 2 thick slices of bacon
  • 1 1/2 cups fresh bread crumbs
  • 1 cup cream
  • 2 eggs
  • 1 tsp Worcestershire
  • 1/2 tsp fish sauce
  • 1/4 cup chopped parsley
  • 1 cup chopped onions
  • 1 rib celery, chopped
  • 1 small carrot, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup grated parmesan
  • 1/4 tsp allspice
  • 1/8 tsp ground nutmeg

For the glaze:

  • 1/2 cup ketchup
  • 2 tsp honey
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire
  • 2 tsp apple cider vinegar
  • 2 tbsp brown sugar

Directions:

  • To the bowl of a stand mixer, add the bread crumbs, milk, eggs, Worcestershire, fish sauce, salt, pepper, garlic powder, allspice, nutmeg, and parsley. Mix with the paddle about 30 seconds then let it sit for 20-30 minutes.
  • Place the onions, celery, carrots, and bacon in a food processor. Process until everything is minced. Heat the olive oil in a medium skillet and saute for about 4-5 minutes. Remove the vegetables to a plate and place in the refrigerator for 20 minutes.
  • To the stand mixer, add the cooled vegetables, ground beef, and ground pork and mix until well combined, about 2 minutes. You can co all of this with your hands if you choose.
  • Preheat oven to 350 degrees.
  • Mix together the glaze ingredients in a small bowl.
  • Line a sheet pan with foil. I chose to use 4 little loaf pans this time. Spray the loaf pans with cooking spray then place some parchment paper in them. Spray the paper. Press the meatloaf mixture into the pan making sure you press it into the corner and it is not too loose. Carefully turn over the loaf pan on the foil lined sheet pan then remove the pan. Use a spatula if you need to reshape them. Place in the oven and bake for 15 minutes.
  • Remove from the oven and brush the meatloaf with the glaze. Cook another 15 minutes them brush with the glaze again. Return to the oven and and cook until the internal temperature is 165 degrees. Remove from the oven. Brush on some more glaze and let it sit for 15 minutes before slicing and serving. Garnish with chopped parsley and offer more glaze at the table.

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