Description
Based on Rhoda Boone’s Our Favorite Meatloaf from Epicurious.com
Ingredients
- 1 C fine breadcrumbs
- 1/3 C milk (whole is best)
- 1 medium onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 garlic cloves
- 2 Tbsp vegetable oil
- 2 1/4 tsp kosher salt, divided
- 1 1/2 tsp freshly ground black pepper, divided
- 3 Tbsp Worcestershire sauce
- 1 1/2 lb ground beef chuck, preferably 20% fat
- 1/2 lb ground pork
- 2 large eggs
- 1/2 C ketchup, divided, plus more for serving
Instructions
- Preheat the oven to 350°F (177°C).
- Mix the breadcrumbs and milk together in the bottom of a large mixing bowl.
- Finely chop the onion, celery, and garlic in a food processor.
- Heat the oil in a skillet over medium-high heat. Add the finely chopped vegetables, 1 tsp of the salt, and 1/2 tsp of the pepper. Sauté until they soften and just start to gather some brown and gold on their edges.
- Take the pan from heat. Add the cooked veggies and Worcestershire sauce to the breadcrumb/milk mixture. Stir to combine.
- To the veggie/breadcrumb mixture, add the beef, pork, remaining salt, 1/4 C of the ketchup, 1 tsp of pepper, and the eggs. Combine with your hands, mixing gently but thoroughly. If the mixture starts to appear somewhat fibrous, stop mixing.
- Line a sheet pan with parchment paper and form the meat mixture into a long loaf, about 5 inches wide.
- Brush the rest of the ketchup onto the outside of the loaf, coating evenly.
- Insert the probe from a ChefAlarm into the center of the loaf and set the high-temp alarm for 155°F (68°C).
- Bake the meatloaf until the high-temp alarm sounds, about 1 hour.
- When the alarm sounds, verify the temperature with an instant-read thermometer like the Thermapen Mk4.
- Allow the meatloaf to rest on the counter for 15 minutes. Use the max-temp function of the ChefAlarm to be sure that the meat reaches 160°F (71°C) during the rest.
- Slice the meatloaf and serve it up!