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Classic Meatloaf

by | Mar 5, 2020 | News | 0 comments

Meatloaf 1

Classic Meatloaf
Submitted by Lance Johnson, Coordinator for Rutherford County, North Carolina FHFH
  • 2 tablespoons unsalted butter
  • 1 1/4 cups onion, finely diced
  • 1 1/4 cups portobello or desired mushrooms, finely chopped
  • 1/2 cup celery, finely diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon finely chopped garlic
  • 1/2 cup grated carrot
  • 1 cup fresh bread crumbs
  • 1/2 cup half-and-half or milk
  • 2 eggs
  • 1 1/2 pounds ground venison
  • 1/2 pound ground pork or turkey
  • 4 slices bacon, finely chopped
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoons cider vinegar

Preheat oven to 350 degrees F.

In a large skillet heat butter until melted and foaming.  Add onions, mushrooms, and celery.  Season to taste with kosher salt and black pepper.  Cook 3 minutes, being careful not to brown.

Sprinkle thyme over onion mixture.  Rub garlic and pinch of salt into paste; add garlic.  Cook and stir until onions are tender and translucent.  Stir in grated carrot; remove from heat.  Cool completely.

Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.

In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture.  Sprinkle the 1-3/4 teaspoons salt and the pepper.  Using hands, mix until well blended.

Turn mixture into a rectangular baking dish.  Using hands, shape into a 9×5-inch loaf.  Make shallow indentation around sides.

Combine ketchup, brown sugar, and vinegar.  Spoon over top of meat loaf.  Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F.  Let rest 10 minutes before slicing.