Meatloaf is a hearty, delicious meal with a robust flavor you can't find anywhere else. It's perfect for Fall, and a wonderfully enjoyable meal for the whole family. See the recipe below!
Prep 30 m - Cook 45 m - Ready In 1 h 15 m
What you will need:
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
1/2 onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
4 white mushrooms, coarsely chopped
3 cloves garlic, coarsely chopped
2 1/2 pounds ground chuck
1 tbsp Worcestershire sauce
1 egg, beaten
1 tsp dried Italian herbs
2 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
1 cup plain bread crumbs
1 tsp olive oil
2 tbsp brown sugar
2 tbsp ketchup
2 tbsp Dijon mustard
hot pepper sauce to taste
Preheat the oven to 325 degrees F.
Put the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and process until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and the egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
Form the meatloaf into a round ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
Bake in the preheated oven just until the meatloaf is heated, about 15 minutes.
Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved into a syrupy texture.
Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!