Recipe of the Month: Classic Meatloaf

It;s the time of year to start turning up the heat and cooking some cozy classics!


1 Carrot, Coarsely Chopped

1 Rib Celery, Coarsely Chopped

1/2 Onion, Coarsely Chopped

1/2 Red Bell Pepper, Coarsely Chopped

4 White Mushrooms

3 Cloves Garlic, Coarsely Chopped

2-1/2 pounds Ground Beef

1 tablespoon Worcestershire Sauce

1 Egg, Beaten

1 teaspoon Italian Herbs, Dried

2 tablespoons Salt

1 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 cup Plain Bread Crumbs

1 teaspoon Olive Oil


Glaze Ingredients

2 tablespoons Brown Sugar

2 tablespoons Ketchup

2 tablespoons Dijon Mustard

Hot Pepper Sauce to Taste


Preheat oven to 325 degrees F.

Place the coarsely chopped carrot, celery, onion, red bell pepper, mushrooms and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground beef, Worcestershire sauce and egg. Add Italian herbs, salt, black pepper and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. Gently mix in the crumbs with your fingertips until combined for about 1 minute.

Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.

Bake in the preheated oven for about 15 minutes until the meatloaf is hot.

Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard and hot sauce. Stir until the brown sugar has dissolved.

Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.

Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160° degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Recipe courtesy of

Share this post