Mirepoix Meatloaf Recipe ~ Simple & Easy

By tammy1365

Ingredients

• 1 small or 1/2 of medium onion
• 1 small celery stalk
• 1 small carrot
• 1/2 cup ketchup
• 1/4 cup milk
• 1 egg
• 2 tablespoons grated parmesan
• 1 large garlic clove, pressed
• 2 teaspoon parsley, minced
• 1 teaspoon basil, minced
• 1/2 teaspoon fresh oregano, minced
• 1 pound ground beef
• 1/2 pound ground pork
• 2 slices bread, crusts removed, chopped small or processed
• Sauce
• 1/2 cup ketchup
• 3 tablespoons dark brown sugar, packed
• 1 teaspoon Worcestershire sauce

Details

Servings 1
Adapted from cookandbemerry.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.

32. In a food processor, whiz the onion, celery and carrot until finely minced. Or finely mince or grate by hand. I started with my large processor and then transferred to my mini-chopper.
. Place the first 11 ingredients in a large bowl and mix thoroughly.

4. Add the beef and pork to the bowl. With your hands, incorporate the vegetable mixture into the ground meats just until homogenous. Add the chopped bread and mix in.

5. Place the meat mixture in a loaf pan and round the top and sides.

6. In small bowl, mix together the ketchup, brown sugar and Worcestershire sauce. Spoon over meatloaf top and sides, smoothing evenly to desired thickness. I like lots. You may have ketchup mixture left over.

8. Remove from oven and carefully decant the juices surrounding the meatloaf into a small bowl. Secure the meatloaf in the pan when pouring so it doesn’t fall out. I used a skewer. Skim fat from reserved pan juices in bowl.

9. Place meatloaf on serving platter and slice to desired thickness. Serve with mashed potatoes. Drizzle pan juices over sliced meatloaf on plate.

add one

I really love meatloaf too. So easy to make, cheap, great for leftovers…what more can you want? I found a recipe a while back on Pioneer Woman’s blog and posted about it because it seriously was delicious. But yours looks fabulous too. Now I’m gonna have to go to the market too.

My family adds ground pork to meatballs; makes it so much more flavorful than just beef. Never thought about it in a meatloaf! I bet it tastes wonderful. It sure looks like it does!

This looks just like the meatloaf my mom (and later, me) used to make with the sauce on top. Instead of ketchup, ours has tomato sauce, brown sugar, mustard and vinegar and is delicious. I haven’t made it in years, and these pics are bringing it all back! Oh, and that’s a kick-ass fork! (Did I just say that? It’s late…)

I can’t believe that veal was cheaper than beef! Too funny! My mom puts cooked eggs in her meatloaf and no sauce on top. I love all good versions of this dish and usually make a double batch, saving a half for meatballs:)

I have made this recipe twice now with great results. I took the liberty to change it a bit, the oregano [hirtum] in the garden is quite potent, I only use 1/4 ts of it, also add 1/2 ts of kosher salt and 1/8 ts black pepper. DH is quite sensitive to sweet dishes [!] so I only add 2 tb of ketchup to the meat.

The glaze is Amazing, kids fight over it. As you can see, this recipe is foolproof, just like my aunts used to make!

Shouldn’t the vegetables and herbs be cooked in a pan first in some wine to release the flavors and then added to the meat and other ingredients and then processed in the machine? If you are chef and call it mirepoix you should know this. Scratching my head.

Hi nnnic ~ Thank you so much for trying my meatloaf recipe. Yes, there are meat and veggie juices in the loaf pan when it is done. In my directions I say to decant the juices into a bowl before removing the loaf from the pan. Those juices are sooo tasty. Then spoon the juice over the slices before eating. When meatloaf is baked on a sheet pan, the juices run out and evaporate, leaving a hard dark crust that is wasted and the loaf may be dry. My way, you get to re-moisten the meat with the juice. Yum. Happy Holidays! Lynne xo

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