This recipe for ultimate meatloaf begins with a mixture of sautéed vegetables, combines both pork and beef, and finishes with a glaze on top. For a dish that doesn’t excite many people, this one will make you a fan. Whether it’s made for a weeknight meal or a weekend celebration, it’s a great recipe for any dinner!

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Skip ahead:

00:00 Intro
00:42 Preparing the vegetables
03:17 Cooking the vegetable mixture
04:57 Mixing together the meat and spices
08:11 Shaping the meatloaf
10:09 Tasting the meatloaf

INGREDIENTS

For the vegetable mixture:

1 medium onion
1 rib celery
8 oz cremini or white button mushrooms
2 carrots
4 cloves garlic
1/2 tsp kosher salt
1 tbsp minced thyme
2 tbsp tomato paste

For the meat:

2 large eggs
1 lb ground beef
1 lb ground pork
2 tbsp Worcestershire sauce
1 1/2 cups breadcrumbs
2 tsp Dijon mustard
1 tsp kosher salt
3/4 tsp black pepper
1 cup beef stock

For the glaze:

1/4 cup ketchup
2 tsp Dijon mustard

INSTRUCTIONS

Preheat the oven to 350°F. Have a parchmentlined baking sheet prepared and set aside.

Roughly chop the onions, carrots, and celery. Clean and quarter the mushrooms. Add the prepared vegetables and garlic to a large food processor, or work in two batches if too large for one batch. Fill the processor and pulse the vegetables until they are finely minced, 1015 pulses. Without a food processor, the vegetables can be minced by hand.

In a 4quart saucepan, warm 2 tablespoons of butter over medium heat. Once the oil is warm, add the prepared vegetables and salt. Sauté the mixture until the vegetables are cooked down and begin to brown, 812 minutes. Add the minced thyme and tomato paste and stir into the vegetables. Cook the tomato paste until it darkens and starts to coat the bottom of the saucepan, 46 minutes. Once the tomato paste is cooked, remove the mixture from the heat to cool.

In a large bowl, beat the eggs until smooth. Add the ground beef, ground pork, Worcestershire sauce, breadcrumbs, Dijon mustard, salt, black pepper, beef stock, and cooled vegetable mixture. Stir to combine, and ensure the mixture is well mixed with no pockets of unmixed meat or vegetables.

Pat the mixture into a loaf shape on the prepared sheet pan, roughly 12 inches by 9 inches. Mix together the ketchup and Dijon mustard and brush the top of the meatloaf. Bake in the preheated 350°F until the center reaches 160°F, 4560 minutes. Once baked, remove from the oven and cool for 15 minutes before slicing and serving.

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