Knoxed up Meatloaf
- Ready In:
- 1hr 40mins
- Ingredients:
- 25
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 1 tablespoon butter
- 1 onion, chopped fine
- 1 onion, sliced
- 1 red pepper, chopped fine
- 1⁄4 cup carrot, chopped fine
- 2 garlic cloves, chopped fine
- 1⁄2 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 teaspoon marjoram
- 1 lb ground chuck
- 1 lb ground sirloin
- 1⁄2 lb ground veal
- 2 10 saltine crackers or 1/2 cup dry breadcrumbs
- 1 egg
- 1⁄4 cup low-fat milk
- 1⁄3 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon gelatin powder
- 1⁄2 cup ketchup
- 1⁄4 cup cider vinegar
- 4 tablespoons brown sugar
- 1⁄2 teaspoon mustard powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder (alternatively replace powdered spices with 1 tsp Sambal Oelek)
directions
- Melt butter in small skillet. Saute onion, red pepper, and carrot until softened and beginning to brown (about 4 minutes). Add paprika and garlic and saute until fragrant (about 1 minute). Season with salt, pepper and marjoram (or other fresh herbs), add bread crumbs and set aside to cool.
- Gently combine ground beefs and veal in a large mixing bowl.
- In a measuring cup combine egg, milk, tomato paste, worcestershire and gelatin. Add to meat mixture and combine.
- Add crumb mixture and combine.
- Form into loaf. (I find it helps form the loaf by lining a loaf sized pan with saran wrap, pressing meatloaf into pan, and inverting to remove).
- Slice an onion into thick slices and place in the bottom of casserole dish. Place a sheet of non-stick aluminum foil on top of the onions and poke with holes for drainage. Place loaf into casserole. Cover with foil. (Note: Alternatively cover a broiler pan top with foil, and place inside pan).
- Prepare glaze: Combine ketchup, vinegar, brown sugar, mustard, garlic and onion powders in small saucepan. Cook over low heat, stirring, until syrupy (about 5 minutes).
- Bake for 45 minutes with aluminum cover, then remove and top with sauce and continue baking until internal temp reaches 155 degrees (app.75 minutes).
- Make ahead note: After preparing loaf, cover with foil and place in fridge. Remove casserole from fridge while pre-heating the oven to 375 degrees (minimum of 30 minutes if using glass cookware).
- Wait: You don't want to let those drippings go to waste! After removing the meatloaf from the pan, strain 3 Tlb of drippings into a skillet (or a little more if you are able to defat it first) Add 3/4 cup beef stock, or 1 beef boullion mixed with 3/4 cup water. If you've made mashed potatoes (you did make mashed potatoes, didn't you) use their cooking water for extra starch. Bring to a boil. Combine 2 Tlb cornstarch with 1/4 cup cold water and add to skillet. Cook over medium heat, whisking constantly, until thickened. If you've got some heavy cream in the fridge you might as well put a little stream of that in there to smooth things all out.
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