Description

Ever craved a meal that’s the epitome of home-cooked comfort? Classic Meatloaf is a timeless American favorite, featuring a juicy, flavorful blend of ground beef and vegetables, topped with a sweet and tangy glaze.

Ingredients

Scale

For the Meatloaf:

1 medium carrot, coarsely chopped: Adds sweetness and moisture.
1 rib celery, coarsely chopped: Contributes savory depth.
½ medium onion, coarsely chopped: Enhances flavor and texture.
½ medium red bell pepper, coarsely chopped: Adds mild sweetness and color.
4 white mushrooms, coarsely chopped: Provides umami and moisture.
3 cloves garlic, coarsely chopped: Boosts savory flavor.
2 ½ pounds ground chuck: The hearty base of the meatloaf.
1 tablespoon Worcestershire sauce: Adds umami and tang.
1 large egg, beaten: Binds the mixture.
1 teaspoon dried Italian herbs: Brings aromatic flavor.
2 teaspoons salt: Enhances all flavors.
1 teaspoon ground black pepper: Adds mild heat.
½ teaspoon cayenne pepper: Provides a subtle kick.
1 cup plain bread crumbs: Helps hold the loaf together and absorb moisture.

For the Glaze:

2 tablespoons brown sugar: Adds sweetness to balance the tang.
2 tablespoons ketchup: Provides a classic, tangy base.
2 tablespoons Dijon mustard: Adds sharpness and depth.
1 teaspoon Sriracha sauce, or to taste: Brings a spicy kick.

Why These Ingredients Matter

Vegetables: Finely chopped to add moisture, flavor, and texture without overpowering the beef.
Ground Chuck: Offers the right fat content (about 80/20) for a juicy, flavorful loaf.
Bread Crumbs and Egg: Bind the mixture and prevent it from becoming too dense.
Glaze: Balances sweet, tangy, and spicy flavors, creating a caramelized, glossy finish.

Substitutions and Variations

Ground Chuck: Substitute with ground beef (85/15) or a mix of ground beef and pork for a different flavor.
Vegetables: Swap mushrooms for zucchini or carrots for parsnips, keeping the total volume similar.
Bread Crumbs: Use panko, crushed crackers, or gluten-free bread crumbs for a gluten-free option.
Vegan Option: Use plant-based ground meat, flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan Worcestershire sauce.
Gluten-Free: Use gluten-free bread crumbs and ensure Worcestershire sauce is gluten-free.
Spicy Meatloaf: Increase Sriracha to 2 teaspoons or add ½ teaspoon chili flakes to the meat mixture.
Cheesy Meatloaf: Mix ½ cup shredded cheddar into the meat mixture for a gooey twist

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 medium carrot, 1 rib celery, ½ medium onion, ½ medium red bell pepper, 4 white mushrooms, 3 cloves garlic, 2 ½ pounds ground chuck, 1 tablespoon Worcestershire sauce, 1 large egg (beaten), 1 teaspoon dried Italian herbs, 2 teaspoons salt, 1 teaspoon ground black pepper, ½ teaspoon cayenne pepper, 1 cup plain bread crumbs, 2 tablespoons brown sugar, 2 tablespoons ketchup, 2 tablespoons Dijon mustard, and 1 teaspoon Sriracha sauce.
Preheat the oven to 325°F (165°C). Line a baking dish with lightly greased foil.

Tip: Use a food processor for quick, uniform vegetable chopping, but don’t over-process into a paste.

Step 2: Prepare the Vegetables

Place 1 medium carrot, 1 rib celery, ½ medium onion, ½ medium red bell pepper, 4 white mushrooms, and 3 cloves garlic in a food processor.
Pulse until very finely chopped, almost to a purée, then transfer to a large mixing bowl.

Tip: Chop vegetables finely to ensure they blend seamlessly into the meatloaf.

Step 3: Mix the Meatloaf

Add 2 ½ pounds ground chuck, 1 tablespoon Worcestershire sauce, 1 beaten egg, 1 teaspoon dried Italian herbs, 2 teaspoons salt, 1 teaspoon ground black pepper, and ½ teaspoon cayenne pepper to the vegetable mixture.
Mix gently with a wooden spoon until just combined.
Sprinkle in 1 cup plain bread crumbs and mix gently with your fingertips until just incorporated, avoiding overmixing.

Tip: Overmixing can make the meatloaf dense; mix just until the ingredients are evenly distributed.

Step 4: Shape and Bake

Shape the mixture into a loaf, about 4 inches high by 6 inches across, and place in the prepared baking dish.
Bake in the preheated oven for 15 minutes to set the shape.

Tip: Shape the loaf evenly to ensure consistent cooking; a loaf pan can be used for a more uniform shape.

Step 5: Make and Apply the Glaze

In a small bowl, stir together 2 tablespoons brown sugar, 2 tablespoons ketchup, 2 tablespoons Dijon mustard, and 1 teaspoon Sriracha sauce until the brown sugar dissolves.
Remove the meatloaf from the oven and spoon the glaze over the top, spreading it with the back of a spoon and pulling a little down the sides.
Return to the oven and bake for 45-75 minutes, until an instant-read thermometer inserted into the thickest part reads at least 160°F (70°C). Start checking at 45 minutes, as cooking time varies by loaf thickness.

Tip: The glaze should caramelize slightly, adding a shiny, flavorful crust.

Step 6: Serve

Let the meatloaf rest for 10 minutes before slicing into 10 servings.
Serve hot with sides like mashed potatoes, green beans, or a fresh salad.

Tip: Resting allows the juices to redistribute, making the meatloaf easier to slice and juicier