Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins | Servings: 10 | Yield: 1 meatloaf
This hearty meatball is the perfect dish to sneak in some veggies. So good, your kids would not even notice. Serve this moist and flavorful Classic Meatloaf with mashed potatoes and simple mushroom gravy for a filling meal excellent not only for cool fall and winter evenings but all year round!
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
½ onion, coarsely chopped
½ red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 ½ lbs ground chuck
1 tbsp Worcestershire sauce
1 Egg, beaten
1 tsp dried Italian herbs
2 tsp salt
1 tsp ground black pepper
½ tsp cayenne pepper
1 c. plain bread crumbs
1 tsp olive oil
2 tbsp brown sugar
2 tbsp ketchup
2 tbsp Dijon mustard
hot pepper sauce to taste
How to make Classic Meatloaf
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: In a food processor, place the carrot, celery, onion, red bell pepper, mushrooms, and garlic. Pulse until very finely chopped, almost to a puree. Then, into a large mixing bowl, transfer the minced veggies. Add the ground chuck to the bowl along with Worcestershire sauce, and egg. Mix well before adding in the Italian herbs, salt, black pepper, and cayenne pepper. Using a spoon, gently mix everything until the veggies and egg are combined with the meat. Then, add the bread crumbs. Again, gently mix, this time using your hands for approximately a minute until just combined.
Step 3: Into a ball, form the meatball and place it in a baking dish greased with olive oil. Then, into a loaf, shape the ball to about 4 inches high and 6 inches across. Place in the preheated oven and bake for about 15 minutes until the meatloaf is just hot.
Step 4: In the meantime, combine the brown sugar, ketchup, Dijon mustard, and hot sauce in a small bowl, stirring until the brown sugar has dissolved.
Step 5: Take the meatloaf from the oven when done. And using the back of a spoon, smooth the glaze on top, pulling a bit of the glaze down the sides. Place the meatloaf back in the oven and continue to bake for another 30 to 40 minutes until no longer pink on the inside and the glaze is baked. Insert an instant thermometer into the thickest part of the loaf to check its doneness. Once it reads at least 165 degrees F or 70 degrees C, the loaf is done. Remember that the cooking time of the loaf varies depending on its shape and thickness.
Per Serving: 284 Calories | Protein 21.6g | Carbohydrates 14.8g | Fat 14.9g | Cholesterol 85.3mg | Sodium 755.4mg.