- 2 lbs. of lean ground beef (I used 90/10)
- 1 cup of fresh bread crumbs
- 1 medium carrot, peeled and roughly chopped
- 3 cloves garlic, minced
- 1/2 a large onion, roughly chopped
- 2 celery ribs, roughly chopped
- 2 eggs, beaten
- 1 tbsp. Worcestershire sauce
- 2 tbsp. olive oil
- 1 tsp. rubbed (ground) thyme
- 1 tsp. dried parsley
- 1-1/2 tsp. salt
- 1/2 tsp. pepper
Glaze Ingredients:
- 1 cup ketchup
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tbsp. Worcestershire sauce
- 2 tbsp. honey
- 1 tbsp. soy sauce
INSTRUCTIONS:
- Pre-heat oven to 350 degrees.
- Place the chopped carrots, onions and celery in a food processor and pulse a few times until they are finely chopped but not pureed.
- Heat the olive oil in a frying pan and saute the garlic until fragrant but not browned. Add the minced carrots, onions and celery and sweat them for about 4 to 5 minutes until they've softened a little. Remove from heat and set aside.
- Place the ground beef in a large mixing bowl. Add the cooked carrots, celery, onion and garlic followed by the bread crumbs, salt, pepper, beaten egg, Worcestershire sauce, thyme and parsley.
- Using clean hands, gently fold the ingredients into the ground beef a few times until everything is mixed in and distributed well. Transfer the mixture to a loaf pan and pack it in well.
- In a large bowl, combine all glaze ingredients together with a whisk.
- Brush the glaze over the meatloaf and bake it in the oven for one hour.
- When the meatloaf is done, remove from the oven and set aside for about 10 minutes before slicing and serving. Serve with leftover glaze and accompany with mashed potatoes and vegetables.
Source: The Red Gingham
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