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.
- 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.