Ingredients
- 2-1/4 pounds of ground sirloin
- 2 cloves of garlic
- 1 medium onion, cut in chunks
- 3 green onion, cut in chunks
- 1 stalk celery, cut in chunks
- 1/2 of a green bell pepper, cut in chunks
- 4 slices of whole wheat bread, torn in chunks
- 1/2 cup of mushrooms
- 1 cup chicken broth or stock
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon of Slap Ya Mama, or your
- favorite Cajun/Creole seasoning, or to taste
- Hot sauce, to taste
- Glaze
- ½ cup of Heinz ketchup
- 1 teaspoon mustard
- 2 tablespoons brown sugar
Preparation
Step 1
Put ground beef in a large mixing bowl. If you don't own a food processor, simply mince the vegetables as small as possible. Pulse garlic cloves in food processor to mince. Add chunks of onion, green onion, celery, and green pepper, processing about 10 seconds. Add to meat. Process the bread and mushrooms together about 10 seconds and add to meat. Add in the remaining ingredients, mix gently and place into a large 10 x 5 loaf pan, pressing mixture in lightly. Place meatloaf pan on top rack in oven and place an aluminum covered baking pan on the rack underneath to catch any overflow drippings.
Bake at 350 degrees for 1 hour 30 minutes to 2 hours or until internal temperature reaches 160 degrees. If extra time is needed, you may tent with aluminum foil to prevent burning and continue baking until done. For glaze, combine the ketchup, mustard and brown sugar and stir well. Brush glaze across the top of meatloaf the last 10 minutes of cooking. Alternatively, serve the meatloaf with a brown gravy instead of glazing.
Allow to rest 5 minutes before slicing.
Note: You should use a lean ground beef like sirloin as noted in the recipe, rather than a higher fat beef, like chuck. The minced vegetables provide plenty of moisture to make for a very tender and juicy meatloaf, and any higher fat beef will not hold together well.