'All-American' Meatloaf

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 12/22/22
All-American Meatloaf

 Brian Hagiwara / Photolibrary / Getty Images

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
535 Calories
32g Fat
18g Carbs
42g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 535
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 56%
Cholesterol 176mg 59%
Sodium 998mg 43%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 42g
Vitamin C 27mg 133%
Calcium 95mg 7%
Iron 5mg 30%
Potassium 736mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf is a weeknight classic. This version stays with the tried and true elements while adding vegetables for a healthier twist. The pureed vegetables also add a lot of moisture and flavor, as does the classic glaze. Besides the ingredients, the key to a great meatloaf recipe is cooking the meat to the right temperature.

Ingredients

  • 3 cloves garlic

  • 1 medium carrot, peeled

  • 1 stalk celery

  • 1/2 medium onion

  • 1/2 red bell pepper

  • 4 medium white mushrooms

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 2 1/2 pounds ground beef, preferably 80 percent lean

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried Italian herbs

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

  • 2 large eggs

  • 1 cup plain breadcrumbs

  • 2 tablespoons brown sugar

  • 2 tablespoons ketchup

  • 2 tablespoons Dijon mustard

Steps to Make It

  1. Cut the carrot, celery, onion, red bell pepper, and white mushrooms into 1-inch pieces. Add to a food processor with the garlic, and pulse on and off until the vegetables are finely minced but not quite a puree.

  2. In a sauté pan, on medium heat, melt the butter with the olive oil. Add the vegetable mixture and sauté for about 5 minutes. The vegetables do not need to be completely cooked, as they are going to cook in the meatloaf, but we do want to give them a head start. Remove from the heat and let cool to room temperature.

  3. Preheat oven to 325 F.

  4. In a large bowl add the ground chuck, the vegetables, and all the remaining ingredients except the breadcrumbs. Mix gently with your hands, for about 1 minute to start to incorporate the ingredients.

  5. Add the breadcrumbs and mix until everything is just combined, and then stop. Do not overmix! Remember, we still have to form the mixture into a loaf, which requires additional handling.

  6. Lightly grease the bottom of a shallow roasting pan with a few drops of olive oil. Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high. Wet your hands again and smooth the surface so there are no cracks, which can cause a loss of moisture.

  7. Bake for 30 minutes. While it's baking combine the brown sugar, ketchup, and Dijon mustard in a small bowl for the glaze.

  8. After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can paint a little of the glaze on the sides, but most of it should go on the top.

  9. Put back in the oven and continue baking until you reach an internal temperature of 155 F. This should take another 35 to 45 minutes. Do not overcook. A good digital thermometer is the best tool for this procedure.

  10. Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving.