The Secret to a Classic Meatloaf Recipe
There's nothing quite like meatloaf when you'rein the mood for a comforting home-cooked meal.
This recipe makes a hearty veggie packed meatloafwith a sweet and tangy mustard glaze. Be prepared,
everyone will be asking for seconds. Thereare a few veggies to prepare. Finely chop
enough fresh mushrooms to make 1/2 a cup.Finely chop one small onion to make about
1/3 of a cup. Next, shred one medium peeledcarrot. You'll need about 1/2 a cup. And last,
mince 2 cloves of fresh garlic. Okay. Theveggies are prepped. Let's cook. Preheat the
oven to 350 degrees and line a 3/4 rectangularbaking dish with foil. Over medium high heat,
heat a tablespoon of vegetable oil in a largeskillet. Add the mushrooms, the onions, the
carrots, and the garlic. Cook and stir thevegetables until they're tender. This will
take about 4 to 5 minutes. Then remove theskillet from the heat. Next, crack 2 eggs
into a large bowl. Beat them lightly. Addone cup of soft bread crumbs. The cooked vegetables
from the skillet. A 1/4 cup of milk, 3 tablespoonsof catsup, 1 tablespoon of Dijon-style mustard,
1 tablespoon of Worcestershire sauce and 1/2a teaspoon of kosher salt. Mix this all together.
Then add 1 pound of ground beef chuck and1 pound of ground beef sirloin. Mix again
until everything is just combined. Be carefulnot to overwork the meat mixture. This will
ensure a tender meatloaf. If you like, substitute8 ounces of ground beef with 8 ounces of ground
sweet Italian sausage, ground turkey or groundpork. Transfer the meatloaf mixture to the
baking dish and form it into a rectangularloaf about 9 inches long by 5 inches wide.
Bake the meatloaf for 35 minutes. While it'sbaking, let's mix up the glaze. To a 1/2 cup
of catsup, add 1/4 of packed brown sugar and2 teaspoons of Dijon-style mustard. Stir the
glaze until the ingredients are combined.After the meatloaf bakes for 35 minutes, spoon
the glaze over it. Then continue baking theloaf for another 25 minutes. Use an instant
read thermometer to check the meatloaf fordoneness. When the meatloaf registers an internal
temperature of 160 degrees, it's done. Removethe meatloaf from the oven and allow it to
rest in the pan for 10 minutes. Use 2 spatulasto carefully transfer the meatloaf to a serving
platter. Cut the meatloaf into 8 slices andcall the family for dinner. If you happen
to have any meatloaf leftover, wrap it andrefrigerate it. It will make a wonderful sandwich
next day.
Watch as Better Homes and Gardens shows you how to make meatloaf the classic way! When you're in the mood for a homestyle meal that reminds you of your childhood, homemade meatloaf with a tangy sauce is a perfect fit. This veggie-packed meatloaf recipe will be a welcome addition to your weekly dinner repertoire. With that being said, there are quite a few veggies to cut and prepare. Finely chop 1/2 cup of fresh mushrooms and 1/3 cup of a small onion. Shred one medium peeled carrot until you have 1/2 cup of grated carrots. Mince two cloves of fresh garlic, and you're ready to dive into this simple meatloaf recipe. Preheat your oven to 350 degrees and line a rectangular baking dish with foil. Over medium-high heat, heat 1 tablespoon of vegetable oil in a large skillet and add the mushrooms, onions, carrots, and garlic to kick off this recipe for meatloaf. Cook the veggies until they're tender after four to five minutes and remove the skillet from the heat. Crack two eggs into a bowl and beat them lightly, adding to them 1 cup of soft bread crumbs, the cooked vegetables, 1/4 cup of milk, 3 tablespoons of ketchup, 1 tablespoon of Dijon style mustard, 1 tablespoon of Worcestershire sauce, and 1/2 teaspoon of kosher salt. Mix this all together, then add 1 pound of ground beef chuck and 1 pound of ground beef sirloin to bring your classic meatloaf recipe to life. Mix again until everything is just combined, taking care not to overwork the meat for a tender meatloaf. Transfer the meatloaf to the baking dish and work it into a rectangular loaf that's 9 inches long and 5 inches wide. Bake for 35 minutes, and while that's browning up, let's make the meatloaf glaze. To 1/2 cup of ketchup, add 1/4 cup of packed brown sugar and 2 teaspoons of Dijon style mustard. Stir until everything is combined to create a sweet glaze that's sure to stand out. After the meatloaf has cooked for 35 minutes, spoon the glaze over it and return to the oven for another 25 minutes. When this easy meatloaf has an internal temperature of 160 degrees, it's ready to be eaten. Serve up this classic meatloaf recipe for a scrumptious family dinner. If you happen to have any leftovers, this meatloaf will make a wonderful sandwich for lunch tomorrow! Subscribe to the BHG Channel: http://www.youtube.com/subscription_center?add_user=bhg Official Website: http://www.bhg.com/ Facebook: https://www.facebook.com/mybhg Twitter: http://twitter.com/bhg Pinterest: http://pinterest.com/bhg/ GooglePlus: https://plus.google.com/114700401799581477045/posts Instagram: http://instagram.com/betterhomesandgardens#