Recipe Background
Grandma knows that when Sunday rolls around, it's time to give dinner your A-game! Grandma's Favorite Sunday Meatloaf is the showstopper that brings the weekend to a spectacular close. Tender, juicy, beefy slices of meaty goodness are always a welcome sight! With that deliciously sweet and savory glaze on top, Grandma's Favorite Sunday Meatloaf turns heads and gets people in seats ready for their share. It's Sunday on a plate!
Grandma knows that when Sunday rolls around, it's time to give dinner your A-game! Grandma's Favorite Sunday Meatloaf is the showstopper that brings the weekend to a spectacular close. Tender, juicy, beefy slices of meaty goodness are always a welcome sight! With that deliciously sweet and savory glaze on top, Grandma's Favorite Sunday Meatloaf turns heads and gets people in seats ready for their share. It's Sunday on a plate!
Ingredients
- 3 slices white bread thick-sliced, torn into large pieces
- 2 cloves garlic chopped
- 1 medium onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 1/2 cup flat-leaf parsley plus more, to taste, chopped, for garnish
- 12 ounces ground beef chuck 90% lean
- 12 ounces ground pork
- 12 ounces ground veal
- 1 large egg
- 3/4 cup ketchup divided
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- coarse salt to taste
- freshly ground black pepper to taste
- 2 tablespoons light brown sugar
Directions
- Preheat the oven to 375 degrees F.
- In a food processor, add the bread pieces and pulse until they are finely ground into breadcrumbs.
- Transfer the breadcrumbs to a medium bowl.
- In the food processor, add the garlic, the onions, the celery, the carrots, and 1/2 cup of the parsley and pulse until it is finely chopped.
- Add the vegetable mixture to the breadcrumbs and toss lightly to combine.
- Add the beef chuck, the pork, the veal, the egg, 1/4 cup of the ketchup, the mustard, the Worcestershire sauce, the salt, and the pepper to the breadcrumb mixture and, using your clean hands, mix gently but thoroughly to combine.
- Transfer the meat mixture to a 9x5-inch loaf pan, spreading it out evenly.
- In a bowl, add the remaining ketchup and the brown sugar and stir until smooth.
- Brush the ketchup mixture on top of the meat mixture in the loaf pan.
- Place the loaf pan on a rimmed baking sheet.
- Bake the meatloaf until it reaches an internal temperature of 160 degrees F, about 1 hour 20 minutes.
- Allow the meatloaf to cool slightly.
- Serve garnished with the extra chopped parsley.
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