Ingredients:
Meatloaf
1–2 Tbsp. olive oil
3 cups chopped yellow onions
3 cloves garlic, minced
1 tsp fresh thyme, chopped
1/4 cup chopped fresh parsley
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 Tbsp. tomato paste
1/4 cup plain dry breadcrumbs (regular or gluten-free)
1/4 cup milk
2 1/2 lbs. ground chuck (81% lean) or a pork/beef/veal mix
1/2 cup mashed potatoes
2 extra-large eggs, beaten
Sauce:
1 cup ketchup
2 Tbsp. brown sugar
2 tsp Worcestershire sauce
1/2 tsp onion powder or garlic powder
Instructions (Condensed)z;
- Preheat oven to 325°F.
- Cook aromatics. Sauté onions in olive oil over medium-low heat for 8 minutes. Add garlic and cook 2–3 minutes more until softened. Off the heat, stir in the parsley, thyme, salt, pepper, Worcestershire sauce, Dijon mustard, and tomato paste. Let cool slightly.
- Mix meatloaf. In a large bowl, combine ground meat, onion mixture, breadcrumbs, milk, mashed potatoes, and eggs. Mix gently—don’t overwork.
- Shape & top. Form into a loaf on a parchment lined sheet pan (or use a 9×9 pan). Mix the sauce ingredients and spread over the top.
- Bake 1–1¼ hours, until the internal temp is 160°F. Optional: Place a pan of hot water on the lower rack to help prevent the top from cracking.
- Rest & serve. Let it rest for a few minutes before slicing. Enjoy!
Optional: Swap ketchup topping for a simple simmered Italian tomato sauce.
Adapted by Jenn Borealo from: InaGartenEats.com
