SUPER-MOIST HERBED MEATLOAF
Super-Moist Herbed Meatloaf
- Cooking Time: 45
- Servings: 6
- Preparation Time: 15-20
- 1 lb ground beef, atleast 80% lean
- 1/2 onion diced
- 2 ribs celery, diced
- 1 tsp finely minced garlic (or approximately 3 cloves)
- 3 T ketchup
- 1 1/2 T yellow mustard
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- 2 T fresh oregano
- 1/4 tsp fresh ground black pepper
- 1 tsp salt
- 1/4 C freshly ground bread crumbs
- 1 egg
- Meatloaf Topping
- 1/4 C ketchup
- 1 T yellow mustard
- 1 T spicy mustard
- 1/2 tsp cumin
- 1/4 tsp horseradish
- 2 T brown sugar
Take approximately 4 slices of bread, or two dinner rolls and cut into cubes. Allow to dry overnight, or dry in oven. Put bread cubes into food processor, along with spices, herbs and salt/pepper. Grind to a slightly large crumb (not powdered), and place in large mixing bowl.
In large skillet, saute diced onion, diced celery, and garlic, until soft and slightly carmelized. Allow to cool slightly, and place into food processor bowl. Pulse two or three times, to get a chunky consistency, but not pureed. Add to bread crumb mixture in mixing bowl.
Add ground beef, ketchup, mustard, and egg to mixing bowl, and toss all together. Try not to mix too much, and don't squeeze mixture too much, or it will become mealy and tough when baked.
When everything is well combined, turn out onto a foil lined baking sheet, sprayed with nonstick spray, and form meat into an oblong log or 'loaf.'
Cook in a 350 oven for twenty minutes.
While meat is cooking, make glaze. Combine all glaze ingredients in small bowl, mixing well so the sugar dissolves.
After first 20 minutes of baking, spread glaze over meatloaf., and return to oven for another 25 minutes, or until an instant read thermometer reads 160 degrees F on a meat thermometer.
Allow meatloaf to rest for at least 15 minutes, before slicing and devouring!! Delicious!!