Preheat the oven to 350°F with the rack in the middle position.
Prepare the vegetables: Place the onion, celery, carrot, garlic and scallions in a food processor fitted with a blade attachment. Pulse to chop finely. Melt the butter in a medium-sized skillet on medium heat. Toss the vegetables in the melted butter. Cover and cook for 5 minutes. Stir in the Worcestershire, salt, pepper, horseradish and ketchup until incorporated. Cook for 1 minute more before removing from heat. Set aside and cool completely.
Prepare the meatloaf mixture: Place the pork and beef in a large bowl. Add the cooled vegetables, eggs, breadcrumbs and parsley. Mix together by hand. Shape the meat mixture into a loaf and place in a shallow baking dish or pan.
Brush and bake: Stir the tomato paste and ketchup together in a small bowl then brush it across the top and sides of the meatloaf. Transfer to oven and bake for 60-70 minutes. An instant-read thermometer inserted into the center of the loaf should read 62°C or 155°F when done. Remove from oven and cool for 10 minutes.
Sprinkle with chopped parsley, slice and serve.
Homemade Meatloaf Recipe
Ingredients
For the meatloaf:
3 garlic cloves, chopped
3 green onions or scallions, chopped
½ a white onion, chopped
1 carrot, peeled and roughly chopped
2 celery ribs, roughly chopped
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1½ teaspoons black pepper
1 tablespoon prepared horseradish
1/3 cup ketchup
2 pounds ground chuck
¾ pound ground pork
2 eggs, room temperature
¾ cup breadcrumbs
¼ cup fresh parsley, chopped
To brush on the meatloaf:
2 tablespoons tomato paste
1/3 cup ketchup
To garnish:
2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 350°F with the rack in the middle position.
Prepare the vegetables: Place the onion, celery, carrot, garlic and scallions in a food processor fitted with a blade attachment. Pulse to chop finely. Melt the butter in a medium-sized skillet on medium heat. Toss the vegetables in the melted butter. Cover and cook for 5 minutes. Stir in the Worcestershire, salt, pepper, horseradish and ketchup until incorporated. Cook for 1 minute more before removing from heat. Set aside and cool completely.
Prepare the meatloaf mixture: Place the pork and beef in a large bowl. Add the cooled vegetables, eggs, breadcrumbs and parsley. Mix together by hand. Shape the meat mixture into a loaf and place in a shallow baking dish or pan.
Brush and bake: Stir the tomato paste and ketchup together in a small bowl then brush it across the top and sides of the meatloaf. Transfer to oven and bake for 60-70 minutes. An instant-read thermometer inserted into the center of the loaf should read 62°C or 155°F when done. Remove from oven and cool for 10 minutes.
Sprinkle with chopped parsley, slice and serve.
Homemade Meatloaf Recipe
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Two ground meats combined with a sauté of onion, celery, carrot and garlic, flavoured with tomato and seasoning…
They’ll run to the table for this delicious HOMEMADE MEATLOAF RECIPE!
This is going to become your new go-to favourite. When you find something as delicious and dependable as our HOMEMADE MEATLOAF RECIPE, we know you’ll be making it again and again. Best to PIN the recipe to a favourite board, BOOKMARK the page for future reference and SHARE it with friends and followers on your socials. Just tag #weekendatthecottage so everyone knows you’ve got taste!
A number of things contribute to the success of this essential HOMEMADE MEATLOAF RECIPE.
Here are the highlights:
WE’RE IN LOAF
This recipe is made with readily available ingredients, but don’t let that fool you; each ingredient is essential to that fabulously delicious final flavour. As always, we suggest using locally sourced, organic ingredients. You will taste the difference.
SOFT START
The first step is to chop and cook a classic group of “starter” vegetables. Prepping onion, garlic, scallions, carrot and celery this way is nothing new, but in a meatloaf recipe, it guarantees tenderness and juiciness. The softened texture of these flavourful veggies also help keep the baked meatloaf together when you slice it. Nice!
Another must-mention in this section is the way we amp up the flavour profile by boosting it with seasoning, ketchup, Worcestershire and, wait for it, prepared horseradish. You heard it here first: horseradish in a meatloaf recipe is wonderful!
IN THE BOWL
We love this recipe because it’s easy, but also because it can be tweaked to your liking. There are two opportunities to adapt this meatloaf recipe to your diet. First, feel free to swap the pork out and make it with just beef; it will still work perfectly. You can also replace regular breadcrumbs with a gluten-free variety.
Repeat visitors to WATC know I’m a “handy” at-home cook. Yup, this isn’t the first time I suggest you dump all of the ingredients into a bowl, then wash your hands really, really well before sticking them into the bowl to mix things up. Mixing by hand ensures everything is well combined but it also creates an even-textured loaf. Like the cooked veggies, this is another reason why our meatloaf “keeps it together”.
LOAF LOVE
We learned a few things testing this recipe, but the one thing we all felt strongly about was not to make meatloaf in a loaf pan because the fat from the meat has nowhere to go. Forming the meat mixture into a loaf shape, then placing it in a shallow baking dish is way better. The fat melts away, the loaf keeps it shape, and the finished meatloaf is delectably delicious.
One last little tip on the loaf: you just gotta brush it with our classic mix of ketchup and tomato paste. It gives this nostalgic dish that last little bit of something, plus it ensures you get that glorious smile on your face when you take your first bite.
Preheat the oven to 350°F with the rack in the middle position.
Prepare the vegetables: Place the onion, celery, carrot, garlic and scallions in a food processor fitted with a blade attachment. Pulse to chop finely. Melt the butter in a medium-sized skillet on medium heat. Toss the vegetables in the melted butter. Cover and cook for 5 minutes. Stir in the Worcestershire, salt, pepper, horseradish and ketchup until incorporated. Cook for 1 minute more before removing from heat. Set aside and cool completely.
Prepare the meatloaf mixture: Place the pork and beef in a large bowl. Add the cooled vegetables, eggs, breadcrumbs and parsley. Mix together by hand. Shape the meat mixture into a loaf and place in a shallow baking dish or pan.
Brush and bake: Stir the tomato paste and ketchup together in a small bowl then brush it across the top and sides of the meatloaf. Transfer to oven and bake for 60-70 minutes. An instant-read thermometer inserted into the center of the loaf should read 62°C or 155°F when done. Remove from oven and cool for 10 minutes.
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