Grape Nuts Meatloaf

By á-7198

Ingredients

• 2 tsp canola oil
• 1 clove garlic
• 1 large Spanish onion
• 2 pounds ground beef, lean
• 1 pound ground pork
• 1 cup Grape Nuts
• 1/2 cup whole milk
• 2 eggs
• 1 tsp worchestershire
• 1/4 tsp kosher salt
• 1 tbsp freshly ground black pepper
• 1/3 cup + 1/4 cup ketchup
• 1/4 cup flat leaf parsly, chopped
• 2 tbsp fresh thyme, chopped

Details

Adapted from google.com

Preparation

Step 1

Directions
Preheat oven to 375°F. Prepare baking sheet with silpat (silicone baking mat) or parchment paper or use loaf pan.
In large skillet over medium heat, sweat onions and garlic in canola oil until soft and translucent (no color). Remove from heat and transfer to plate. Cool in refrigerator.
In small mixing bowl, whisk together eggs and egg yolks. Add Grape Nuts, milk, horseradish and Worcestershire. Stir to incorporate. Allow to set for 10-15 minutes for Grape Nuts to soften.
In large mixing bowl, mix together ground beef and ground pork with hands until incorporated. Add cooled onion mixture, ketchup, salt, pepper, herbs and Grape Nuts mixture. Mix well.


Once combined, transfer the meatloaf mixture to the prepared baking sheet and firmly form into a brick shape, about 2 to 3-inches high by 5-inches wide. Meat should be compact, not loose. Bake at 375°F for 20 minutes. Remove meatloaf from oven and brush the remaining ¼ cup ketchup over the top of the loaf. Return to oven and continue baking for 15-25 minutes more, until internal temperature reaches 160°F. Remove from oven and allow to rest for at least 10 minutes before serving. Sprinkle with fresh chopped parsley.