The glaze makes this meatloaf amazing!!!
- 2 1/2 lbs. ground chuck (80% lean beef)
- 1 carrot
- 1 rib celery
- 1/2 onion
- 1/2 red bell pepper
- 4 mushrooms
- 3 cloves garlic
- 1 cup plain bread crumbs
- 1 egg
- 1 Tbl. Worcestershire sauce
- 1 tsp. dried Italian herbs
- 2 Tbl. olive oil
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1 tsp. olive oil
For the glaze:
- 2 Tbl. brown sugar
- 2 Tbl. ketchup
- 2 Tbl. Dijon mustard
- hot sauce to taste
Preheat oven to 325 degrees F. Chop vegetables and place in food processor. Pulse food processor until veggies are finely chopped. In a bowl, mix wet ingredients until well blended, then mix in bread crumbs just until they disappear in the mixture. Transfer the meat to a baking pan and pat into loaf form. Prebake in oven for 15 minutes. During the 15 minute prebake, make the glaze. After the 15 minutes, pull the meatloaf out of the oven and apply glaze. Put back into the oven and bake for 30-35 more minutes or until the loaf has an internal temperature of 155 degrees F. Allow to sit and cool for 10 minutes so that the meatloaf doesn’t fall apart while trying to cut it. Enjoy!
