The secret to tender, moist, and flavorful meatloaf is to use ground beef and Italian sausage with a sweet and tangy glaze. This recipe is great with Winner's Sweet Italian or regular Italian Sausage.
INGREDIENTS
- 1 pound Winner’s Ground Beef
- 1/2 pound Winner’s Sweet Italian Sausage
- 1 & 1/4 cups bread crumbs
- 1 carrot, peeled, ends trimmed and cut into chunks
- 1 rib celery, ends trimmed and cut into chunks
- 1 small yellow onion, peeled and quartered
- 2 teaspoons minced garlic
- 3 tsp dry Italian Seasoning
- 2 –3 tsp salt
- 1–2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 cup ketchup, divided
- 2 tbsp + 1/2 cup dijon mustard, divided
- 3 large eggs
- 1 tbsp Worcester sauce
- 1/4 cup dark brown sugar
- Preheat the oven to 400 degrees. If using a broiler pan to bake your meatloaf, line the bottom of the pan with foil and spray the boiler rack with non-stick spray for easy clean-up.
- Add bread crumbs to a large bowl.
- Put the carrot, celery and onion pieces into the food processor along with the garlic, Italian Seasoning, Italian parsley, 1 tsp salt and 1 tsp ground black pepper. Pulse until all the vegetables are finely minced.
- Add the oil to a skillet and add the chopped vegetables. Set the skillet over medium heat. Once the veggies start to sizzle, cook, stirring frequently, for 5 minutes until the mixture has dried out a bit and the vegetables are just beginning to brown. Add them to the bowl with the bread crumbs. Let cool for 5-10 minutes.
- Add 1/2 cup of the ketchup, 2 tablespoons of Dijon, ground beef, Italian Sausage, eggs, Worcester sauce, 1 tsp salt, 1 tsp ground black pepper, to the bowl. Mix all the ingredients until well combined.
- If using a meatloaf pan, add the meatloaf mixture to the pan, pressing it down into an even layer. If using a broiler pan, dump the meatloaf mixture onto the broiler rack and shape into a loaf that’s approximately 8-9 inches long and 4-5 inches wide. Pat together with your hands so it forms a cohesive, sturdy loaf.
- In a small bowl, stir the remaining 1/2 cup of ketchup with the remaining 1/2 cup Dijon mustard and brown sugar. Spread about 2/3 of the glaze over the top of the meatloaf, spreading it all the way to the edges.
- Bake for 30 minutes. Remove from the oven and spread the remaining glaze over the top of the meatloaf. Bake for another 25-35 minutes, until a meat thermometer plunged into the center of the loaf registers 160 degrees.
- Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.