The secret to tender, moist, and flavorful American-Style meatloaf is to use ground beef AND sausage, plus plenty of finely chopped herbs and vegetables, and a sweet and tangy glaze.
- 3–4 slices bread (enough for 1 & 1/4 cups bread crumbs)
- 1 carrot, peeled, ends trimmed, and cut into 1-inch chunks
- 1 rib celery, ends trimmed and cut into 1-inch chunks
- 1 medium yellow onion, peeled and roughly chopped
- 5 large cloves of garlic, peeled
- 3 tsp dry Italian Seasoning
- 3/4 cup fresh Italian parsley
- 2 –3 tsp salt
- 1–2 tsp ground black pepper
- 1 tbsp vegetable or grape seed oil
- 1 cup ketchup, divided
- 2 tbsp + 1/2 cup dijon mustard, divided
- 16 ounces ground beef, at least 90% lean (preferably 96% lean)
- 8 ounces Italian sausage, hot (spicy) or sweet (mild)
- 3 large eggs
- 1 tbsp Worcester sauce
- Tabasco or hot sauce (optional, to taste)
- 1/4 cup dark brown sugar
- Preheat the oven to 400 degrees. If using a broiler pan to bake your meatloaf, line the bottom of the pan with foil and spray the boiler rack with non-stick spray for easy clean-up.
- Add the bread slices to a food processor and process into fine crumbs. Measure out 1 & 1/4 crumbs and add them to a large bowl.
- Put the carrot, celery and onion pieces into the food processor along with the garlic cloves, Italian Seasoning, Italian parsley, 1 tsp salt and 1 tsp ground black pepper. Pulse until all the vegetables are finely minced.
- Add the oil to a skillet and add the chopped vegetables. Set the skillet over medium heat. Once the veggies start to sizzle, cook, stirring frequently, for 5 minutes until the mixture has dried out a bit and the vegetables are just beginning to brown. Add them to the bowl with the bread crumbs. Let cool for 5-10 minutes.
- Add 1/2 cup of the ketchup, 2 tablespoons of dijon, ground beef, Italian Sausage, eggs, Worcester sauce, 1 tsp salt, 1 tsp ground black pepper, and a couple of dashes of Tabasco (optional) to the bowl. Mix all the ingredients until well combined. (I like to use my hands to mix the ingredients together, but use a large spoon if you like.)
- Test the seasoning: Heat a teaspoon or two of oil in a small skillet over medium heat. When the oil is hot and shimmering, add a tablespoon size patty of meatloaf mixture to the pan. Let it cook through, turning it over a time or two so that it browns on both sides. Remove from the pan and taste. This will help you know if you need to add more salt, pepper or Tabasco.
- If using a meatloaf pan, add the meatloaf mixture to the pan, pressing it down into an even layer. If using a broiler pan, dump the meatloaf mixture onto the broiler rack and shape into a loaf that’s approximately 8-9 inches long and 4-5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
- In a small bowl, stir the remaining 1/2 cup of ketchup with the remaining 1/2 cup dijon mustard and brown sugar. Add a couple dashes of Tabasco sauce if you like. Spread about 2/3 of the glaze over the top of the meatloaf, spreading it all the way to the edges.
- Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
- Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.
Keywords: meatloaf, classic American meatloaf, comfort food, old fashioned recipe, beef