Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 396kcal
Ingredients
- 1 ½ pounds ground beef 50% beef/50% pork
- ½ cup onion finely chopped
- 1 rib celery finely chopped
- ½ cup carrot finely chopped
- ¼ cup green onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 large egg slightly beaten
- ⅔ cup ketchup divided
- ½ cup fresh bread crumbs
- 3 tablespoons fresh parsley minced
- Salt and pepper
For the sauce:
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons light-brown sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine the ground beef, pork, onion, celery, carrot, green onions, garlic, Worcestershire sauce, egg, ⅓ cup of ketchup, breadcrumbs, parsley, salt, and pepper. Mix everything together using your hands or a sturdy spoon until well combined.1 ½ pounds ground beef, ½ cup onion, 1 rib celery, ½ cup carrot, ¼ cup green onion, 3 cloves garlic, 2 teaspoons Worcestershire sauce, 1 large egg, ⅔ cup ketchup, ½ cup fresh bread crumbs, 3 tablespoons fresh parsley, Salt and pepper
- Transfer the meat mixture into a 5-by-9-inch loaf pan, pressing it down evenly to ensure it holds its shape during baking.
- In a small bowl, stir together the remaining ketchup, Worcestershire sauce, Dijon mustard, and brown sugar until smooth. Brush half of this mixture over the top of the meatloaf, covering it completely.1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons light-brown sugar
- Place the meatloaf in the preheated oven and bake for 45 minutes. After 35 minutes, remove the meatloaf from the oven and brush the remaining ketchup mixture on top. Return it to the oven and continue baking for the remaining 10 minutes.
- Once done, take the meatloaf out of the oven and allow it to rest for 5-10 minutes before slicing and serving.
Notes
- Don’t Overmix: When combining the meat mixture, mix just until everything is evenly combined. Overmixing can result in a tough, dense meatloaf. You want it tender and juicy, so handle it with care.
- Use Fresh Breadcrumbs: Fresh breadcrumbs absorb moisture better, keeping the meatloaf from drying out as it bakes. If you don’t have fresh breadcrumbs on hand, you can quickly make some by pulsing a few slices of bread in a food processor.
- Pack It Tightly: Press the meat mixture firmly into the loaf pan to avoid air pockets that could cause the meatloaf to fall apart. A tightly packed loaf will hold its shape better when baked and sliced.
- Rest Before Slicing: Let the meatloaf rest for at least 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the loaf, ensuring each slice is moist and flavorful.
- Double Up on the Glaze: For that perfect sticky and flavorful finish, apply half the glaze at the start of baking, and then brush on the rest during the final 10 minutes. This two-step glazing adds a rich, caramelized layer of flavor.
- Customize the Veggies: Feel free to swap the carrot and celery for other vegetables you like or have on hand. Mushrooms, bell peppers, or even zucchini work well. Just make sure to finely chop them so they blend into the meatloaf evenly.
- Ground Beef and Pork Combo: Using a mix of beef and pork gives the meatloaf a deeper flavor and keeps it juicy. The pork adds richness and fat, which helps balance the leaner beef.
- Test for Doneness: To ensure your meatloaf is fully cooked, insert a meat thermometer into the center. It should read 160°F (71°C) when it’s done. If you don’t have a thermometer, check that the juices run clear when you slice into it.
Nutrition
Calories: 396kcal | Carbohydrates: 22g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 496mg | Potassium: 541mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2177IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Let us know how it was!