Never Be Too Cool For Meatloaf

Do you remember the meatloaf your Mom made growing up? It was slathered with that ketchupy weird sauce and was always a tad too overcooked?  I’m out to make meatloaf cool again with this recipe–maybe even a little gourmet–ish?  This is the perfect mix of ground pork, veal, and beef; milk-soaked breadcrumbs, dijon, thyme, cooked onion(not raw!), and other magical meatloaf ingredients that make this your go-to meatloaf recipe. Enough said.  Don’t let fall pass you by without trying this.

Never Be Too Cool For Meatloaf

★★★★★ 5 from 1 reviews

• Author: Tonja Engen

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Ingredients

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• 1 Tbls. olive oil
• 1 Tbls. butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups bread crumbs
• 1 1/2 cups milk
• 2 pounds meatloaf mix(combination of veal, pork, and beef)
• 1 egg lightly beaten
• 1 Tbls. worchestshire sauce
• 1 Tbls. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dijon mustard
• 2 Tbls. ketchup
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh flat-leaf parsley

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Instructions

1. Preheat oven to 375 degrees.
2. Heat olive oil and butter together in a large skillet over medium heat. Add onion and a pinch of salt and cook until softened, about 8 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
3. Place bread crumbs with milk in a bowl and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 10 minutes.
4. Combine meatloaf mix, cooled onion mixture, egg, Worcestershire sauce, salt and pepper, thyme, dijon, ketchup and Parmesan cheese. Next, add breadcrumbs soaked in milk. Mix thoroughly until combined.
5. Place mixture onto a prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees. Let meatloaf rest for at least 10 minutes before slicing. Sprinkle with parsley just before serving.

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