Meat Loaf

1 tablespoon canola oil
1 large onion, finely chopped
2 large carrots, finely chopped
1 celery rib, finely chopped
2 cloves garlic, minced
1 1/2 cups panko bread crumbs
4 large eggs
2 tablespoons Dijon mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco
Kosher salt
Freshly ground black pepper
3 pounds ground beef chuck
1 pounds ground pork
1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

Preheat the oven to 400 degrees F.

In a medium skillet, heat the oil. Add the onion, carrots, celery, and garlic, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool.

Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt, and 1 teaspoon of pepper, and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.

Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150 degrees F.

Let the meat loaves rest for 15 minutes, then cut into thick slices.

Serves: 12


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