Description
Traditional meatloaf with an extra veggie kick!
Ingredients
- FOR THE MEATLOAF:
- 3 Tablespoons Unsalted Butter
- ½ cups White Mushrooms, Minced
- 2 Carrots, Minced
- 2 stalks Celery, Minced
- ½ Onion, Minced
- 2 cloves Garlic, Minced
- 1 Tablespoon Fresh Thyme
- ¾ cups Panko Breadcrumbs
- ½ cups Whole Milk
- 1 Egg
- 1 pound Ground Beef
- 1 pound Ground Pork
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Salt
- 1 teaspoon Fish Sauce (can Substitute Worcestershire Sauce)
- 2 Tablespoons Fresh Parsley, Chopped
- FOR THE GLAZE:
- ½ cups Ketchup
- 1 Tablespoon Mustard
- 1 Tablespoon Coconut Aminos (can Substitute Soy Soy Sauce)
- Salt And Pepper, to taste
Preparation
Preheat oven to 375 F.
Melt butter in a medium saute pan on medium heat. Add mushrooms, carrots, celery, onion, and garlic and cook until softened and most of the liquid has evaporated, 7-10 minutes. Take pan off heat and let it cool for 10 minutes.
In a medium bowl, mix together thyme, breadcrumbs, milk and egg. Add the cooled veggie mixture, beef, pork, cayenne pepper, salt, and fish sauce and mix to combine. I would suggest using your hands to mix this. It will take less work in the long run! Transfer to a well-greased (or non-stick) standard size loaf pan.
In a small bowl, combine all the ingredients for the glaze, and brush onto the top of the meatloaf with a pastry brush. Bake for about 1 hour and 30 minutes, or until internal temperature reads 165 F. Remove from oven and sprinkle with fresh parsley. Let it cool for 15 minutes before serving.
