Better Than Mom’s Meatloaf
Meatloaf was never my favorite meal night at home. It was more a vehicle for ketchup than an enjoyable food on its own. I usually picked around it and scooped up bites with my mashed potatoes in order to get the all clear to be excused. Fast forward 30 years and now I look forward to meatloaf night at our house. This is a grown up version, with softly cooked veggies that melt into the meat adding moisture and sweetness. The glaze gets a burnished top after a stint under the broiler that makes each bite better than the last. The best part is having leftovers for lunch the next day, what a treat.
Ingredients:
1 tablespoon butter
1/2 sweet onion, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, finely chopped
1/2 cup shitake mushrooms, finely chopped
2 teaspoons salt (you will add half to the veggies and the other half in the meat mixture)
pepper
1 tablespoon finely chopped herbs such as rosemary, thyme, and/or sage
1 egg
1/3 cup bread crumbs
1 tablespoon milk
1 1/2 pounds ground beef
1/2 pound italian sausage (or you could use more ground beef!)
glaze:
1/2 cup ketchup
2 tablespoons coconut or brown sugar
Directions:
Preheat the oven to 350 and line a baking sheet with parchment paper. In a large skillet, melt the butter or medium low heat. Add the onion, celery, garlic, and mushrooms and sauté. Add one teaspoon of the salt, a bit of pepper, and the chopped herbs. Let the veggies soften and get some color. You want them to melt into the meatloaf as it cooks, rather than add texture. When they are done, let them cool for a bit. In a large bowl, add the egg and whisk like you would for scrambled eggs. You don’t want weird cooked egg white in your meatloaf! Add the breadcrumbs and milk and stir together. Let the breadcrumbs soak up the liquid then add the other teaspoon of salt and a bit more pepper. Add the ground beef and italian sausage. Use your hands to bring the mixture together. You don’t want to overwork it, but you want it mixed well. Form it gently into a loaf shape and place on your lined baking sheet. In a small bowl, mix the sugar and ketchup. Pour it over the meat and spread it over the surface. Bake for about an hour until it’s nice and browned on top and has an internal temperature of 155 degrees F.
