classic meatloaf

Ingredients

• Servings: 1
• meatloaf ingredients:
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1/2 onion, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 4 white mushrooms, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 1/2 pounds ground chuck
• 1 tablespoon worcestershire sauce
• 1 egg, beaten
• 1 teaspoon dried italian herbs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup plain bread crumbs
• 1 teaspoon olive oil
• glaze ingredients:
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons dijon mustard
• hot pepper sauce to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven to 325 degrees f.
• place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. place the minced vegetables into a large mixing bowl, and mix in ground chuck, worcestershire sauce, and egg. add italian herbs, salt, black pepper, and cayenne pepper. mix gently with a wooden spoon to incorporate vegetables and egg into the meat. pour in bread crumbs. with your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• form the meatloaf into a ball. pour olive oil into a baking dish and place the ball of meat into the dish. shape the ball into a loaf, about 4 inches high by 6 inches across.
• bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• meanwhile, in a small bowl, mix together brown sugar, ketchup, dijon mustard, and hot sauce. stir until the brown sugar has dissolved.
• remove the meatloaf from the oven. with the back of a spoon, smooth the glaze the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked the loaf, 30 to 40 more minutes. an instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees f (70 degrees c). cooking time will depend on shape and thickness of the meatloaf.