Easy and Moist Meatloaf
327kcal
Ingredients
Meatloaf recipe
- 2 pounds of ground beef
- 3 pieces of bread
- 1 medium onion chopped
- 8 baby carrots
- 1 large stalk of celery
- 2 garlic cloves
- 1 egg
- 1 teaspoon each of sea salt and black pepper
Topping
- 2 tablespoons of yellow mustard
- ¼ cup of ketchup
- 2 tablespoons of brown sugar
Method
- Place bread into a food processor and blend into bread crumbs. Place bread crumbs into a large bowl and set aside.
- Next, place onion, carrots, celery, and garlic into a food processor and process until finely diced.
- Place vegetable mixture into a bowl with bread crumbs.
- Next add ground beef, egg, and salt and pepper to the bowl. Mix until well combined.
- Let the mixture set in the refrigerator for about 20 minutes.
- Place the mixture on top of a parchment covered baking sheet and form into a loaf. See the writeup above for instructions for forming the mixture.
- Place in oven and bake for 40 minutes at 375 degrees F
- After 20 minutes place the topping on top of the meatloaf.
- Bake for an additional 20 minutes or until thermometer reads 165 degrees F
Nutrition
Calories327kcalCarbohydrates8gProtein21gFat23gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat10gTrans Fat1gCholesterol101mgSodium596mgPotassium393mgFiber1gSugar6gVitamin A1452IUVitamin C2mgCalcium38mgIron3mg
Notes
- Don't Overmix: When combining the meat and veggies, mix only until the ingredients are incorporated. Overmixing compresses the meat proteins and creates a dense loaf.
- Make Ahead: You can shape the loaf up to 4 hours in advance and keep it covered in the fridge. Add the glaze right before baking.
- Freezing: This meatloaf freezes beautifully. Wrap the unbaked loaf tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before baking.