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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 mixing bowl, combine the ground beef, onion, celery, carrot, green onions, garlic, Worcestershire sauce, egg,⅓ cup of the ketchup, breadcrumbs, parsley, salt, and black pepper.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
- Using your hands or a sturdy spoon, mix the ingredients together until well combined.
- Transfer the meat mixture into a 5-by-9-inch loaf pan and press it down evenly.
- In a small bowl, mix the remaining ketchup (about 2-3 tablespoons), Worcestershire sauce, mustard, and sugar until well combined. Brush or spread the ketchup mixture over the top of the meatloaf.1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons light-brown sugar
- Bake the meatloaf in the preheated oven for 45 minutes.
- After 35 minutes of baking, remove the meatloaf from the oven and brush or spread any remaining ketchup mixture over the top. Return the meatloaf to the oven and bake for the remaining 10 minutes.
- Remove the meatloaf from the oven and let it cool slightly for 5-10 minutes before slicing and serving.
Notes
- Don’t Overmix: Mix your ingredients until they're just combined. Overworking the meat can lead to a tough loaf.
- Check the Seasoning: Fry up a small patty of your meat mixture before baking the whole loaf. This lets you taste and adjust the seasoning perfectly.
- Let It Rest: Always let your meatloaf rest for about 10 minutes after baking. This resting period allows the juices to be redistributed so that each slice is moist and delicious.
- Variations: Feel free to tweak the recipe with different herbs and spices, or even swap the beef for ground turkey or ground chicken for a lighter version. Just keep an eye on it as it may cook faster.
- Add cheese: Adding a layer of cheese like shredded cheddar or provolone in the middle of the loaf adds a gooey surprise. Just make sure to seal it well with the meat mixture to prevent leaks.
- Crust: For a fantastic crust, increase the oven temperature for the last 10 minutes of cooking or broil briefly to get that appealing crispy top.
- Use a Meat Thermometer: To avoid under or overcooking, use a meat thermometer to check that your meatloaf has reached the safe internal temperature of 160°F.
- Gluten-Free: You can easily substitute gluten-free breadcrumbs 1:1 to make this recipe gluten-free.
Storage and Reheating Instructions
- Cool and Airtight: Allow your meatloaf to cool completely, and store it in an airtight container or wrap it tightly in aluminum foil or plastic wrap.
- Refrigerate: Store it in the refrigerator and it will keep well for up to 3-4 days.
- Freeze: If you won’t be eating the leftovers within a few days, you can freeze them. Slice the meatloaf before freezing to make it easy to thaw only what you need. Store slices in a freezer bag and use within 3 months for best quality.
- Reheat: Reheat the meatloaf slices in the microwave or the oven until piping hot.
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
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