There is nothing more heartwarming in the winter than a hardy meatloaf, after a day at work or school. Try this recipe tonight and you’ll be glad you did.
Our original meatloaf recipe has been on this site for several years but things change and improve all the time as we learn more. This happened recently when my daughter Sabrina picked up the cookbook from The Lost Kitchen. The Lost Kitchen is a great cooking show and we recommend it to everybody, so after watching every episode we took a gander at the cookbook, and we had to try some things out. One of those things was the meatloaf recipe created by Erin French’s father. We were glad we did because it caused us to experiment with some options related to our own recipe. The result is now a few steps up in taste and simplicity from our original Kentucky family meatloaf recipe.
There are a million and one meatloaf recipes. This one is included as one of the best Kentucky tasting meatloaf recipes because it is not only tasty as all heck but we think you find it unique. Shallots are sweeter and tastier than onions. Carrots add a little flavor and sweetness. Jalapeno adds a little zip. The cheese and cream add a comforting smooth flavor. The pork makes the meat more flavorful and tender. And lastly, the Worcestershire adds a little umami to a deliciously sweet glaze.
It takes a little more time than a traditional throw ketchup on ground beef recipe, but we think you will agree it’s worth it as you create a fine restaurant dining meatloaf instead. (If there is such a thing.)
Ingredients
Meat Mixture
1/2 Cup Chopped Shallots
1 Finely Chopped Celery Rib
1/2 Cup Shredded Carrots
1/2 Finely Chopped Jalapeno Pepper
1 1/2 Tablespoons Chopped Fresh Thyme
2 Eggs
1 Tablespoon Kosher Salt
1/3 Cup Shredded Pecorino Romano Cheese
1 Pound Ground Sirloin
1 Pound Ground Pork
1/2 Cup Cream
1/2 Teaspoon Black Pepper
1 1/2 Cups Good Crusty Bread Crumbs/Cubes (Or for Simplicity, Pepperidge Farm Bread Crumbs an Work)
Glaze
1/2 Cup Light Brown Sugar
1 Tablespoon Dijon Mustard
3/4 Cup Ketchup
1 Teaspoon Worcestershire Sauce
Finishing Herbs
2 Tablespoons Fresh Chopped Parsley
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Directions
- Preheat the oven to 375 degrees.
- Chop or shred all vegetables and herbs.
- Mix all meat mixture ingredients in a large bowl. (Don’t over mix)
- Put meat mixture in your meatloaf pan.
- Mix the glaze ingredients in a small bowl.
- Cover the meat with the glaze.
- Place he meatloaf in the center of the oven and bake for 45 to 50 minutes, or until the center of the meatloaf reaches 155 degrees.
- Remove the meatloaf from the oven and let it sit covered with foil for 10 minutes.
- Unmold the meatloaf and use your long spatula to lift it out of the mold.
- Then place the meatloaf on a serving plate.
- Sprinkle with fresh chopped parsley and serve.
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