American-Style meatloaf gets a flavor boost from the addition of ground Italian sausage, plenty of finely chopped herbs and vegetables, and a sweet and tangy glaze.
- 3 slices of bread (enough to make 1 & 1/2 cups bread crumbs)
- 2 carrots, 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
- 3 cloves of garlic, peeled and roughly chopped
- 2 tsp fresh rosemary leaves
- 3/4 cup fresh Italian parsley
- 1 cup ketchup, divided
- 2 tsp dry mustard
- 16 ounces ground beef, at least 90% lean
- 8 ounces Italian sausage, hot (spicy) or sweet (mild)
- 3 large eggs, lightly beaten
- 2 tsp salt
- 1 tsp ground black pepper
- 1–3 tsp tobacco or hot sauce (to taste)
- 1/2 cup dijon mustard
- 4 tbsp dark brown sugar
- Preheat the oven to 400 degrees. Line the bottom of a broiler pan with foil for easy clean-up. Spray the rack of the broiler pan with non-stick spray.
- Add the bread slices to a food processor and process into fine crumbs. Measure out 1 & 1/2 crumbs and add them to a large bowl.
- Put the carrot, celery and onion pieces into the food processor along with the garlic cloves, rosemary, and Italian parsley. Pulse 5 or 6 times until all the vegetables are finely minced. Add to the bowl with the bread crumbs.
- Add 1/2 cup of the ketchup, the dry mustard, ground beef, Italian Sausage, eggs, salt, pepper, and tobacco to the bowl. Using a wooden spoon, rubber spatula, or your hands, mix all the ingredients until well combined.
- Dump the meatloaf mixture onto the broiler rack and shape into a loaf that’s approximately 10-11 inches long and 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 dijon mustard and brown sugar. 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