The Secret to Classic Meat Loaf
To make a tender, moist meat loaf, use your hands! We'll share the gentle touch that lightens the mixture to make it just like Mom's.
There's nothing quite like meatloaf when you're in the mood for a comforting home-cooked meal. This recipe makes a hearty veggie packed meatloaf with a sweet and tangy mustard glaze. Be prepared, everyone will be asking for seconds. There are a few veggies to prepare. Finely chop enough fresh mushrooms to make 1/2 a cup. Finely chop one small onion to make about 1/3 of a cup. Next, shred one medium peeled carrot. You'll need about 1/2 a cup. And last, mince 2 cloves of fresh garlic. Okay. The veggies are prepped. Let's cook. Preheat the oven to 350 degrees and line a 3/4 rectangular baking dish with foil. Over medium high heat, heat a tablespoon of vegetable oil in a large skillet. Add the mushrooms, the onions, the carrots, and the garlic. Cook and stir the vegetables until they're tender. This will take about 4 to 5 minutes. Then remove the skillet from the heat. Next, crack 2 eggs into a large bowl. Beat them lightly. Add one cup of soft bread crumbs. The cooked vegetables from the skillet. A 1/4 cup of milk, 3 tablespoons of catsup, 1 tablespoon of Dijon-style mustard, 1 tablespoon of Worcestershire sauce and 1/2 a teaspoon of kosher salt. Mix this all together. Then add 1 pound of ground beef chuck and 1 pound of ground beef sirloin. Mix again until everything is just combined. Be careful not to overwork the meat mixture. This will ensure a tender meatloaf. If you like, substitute 8 ounces of ground beef with 8 ounces of ground sweet Italian sausage, ground turkey or ground pork. Transfer the meatloaf mixture to the baking dish and form it into a rectangular loaf about 9 inches long by 5 inches wide. Bake the meatloaf for 35 minutes. While it's baking, let's mix up the glaze. To a 1/2 cup of catsup, add 1/4 of packed brown sugar and 2 teaspoons of Dijon-style mustard. Stir the glaze until the ingredients are combined. After the meatloaf bakes for 35 minutes, spoon the glaze over it. Then continue baking the loaf for another 25 minutes. Use an instant read thermometer to check the meatloaf for doneness. When the meatloaf registers an internal temperature of 160 degrees, it's done. Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes. Use 2 spatulas to carefully transfer the meatloaf to a serving platter. Cut the meatloaf into 8 slices and call the family for dinner. If you happen to have any meatloaf leftover, wrap it and refrigerate it. It will make a wonderful sandwich next day.
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