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Nutrition Facts (per serving) | |
---|---|
535 | Calories |
32g | Fat |
18g | Carbs |
42g | Protein |
Nutrition Facts | |
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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. |
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
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3 cloves garlic
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1 medium carrot, peeled
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1 stalk celery
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1/2 medium onion
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1/2 red bell pepper
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4 medium white mushrooms
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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2 1/2 pounds ground beef, preferably 80 percent lean
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1 tablespoon Worcestershire sauce
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1 teaspoon dried Italian herbs
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper
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2 large eggs
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1 cup plain breadcrumbs
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2 tablespoons brown sugar
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2 tablespoons ketchup
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2 tablespoons Dijon mustard
Steps to Make It
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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.
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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.
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Preheat oven to 325 F.
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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.
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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.
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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.
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Bake for 30 minutes. While it's baking combine the brown sugar, ketchup, and Dijon mustard in a small bowl for the glaze.
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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.
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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.
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Remove the meatloaf from the oven and let rest for at least 20 minutes before slicing and serving.
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