Killer Meatloaf

Everyone can agree that sometimes there is nothing like an amazing juicy meatloaf. We all remember our Mom’s meatloaf or our Grandmothers...but what is it that makes most of our meatloaf memories so amazing? I think it is the feeling of love and comfort every child feels when they are served a nice slice of meatloaf with mashed potatoes and peas.

Nothing beats the comfort of this dish.

You can make an amazing meatloaf from ground turkey or ground lamb. You can do just a ground beef or a mixture. Key though is to keep the meatloaf moist and to not skimp on the process or method on how to make.

Here is a great recipe to try.

Ingredients:

2-3 carrots chopped and diced thin

1-2 yellow onions - chopped and diced thin

Fresh sage

Fresh rosemary sprigs

salt & black pepper

3 large fennel bulbs - sliced into wedges

1 1/2 lbs ground pork

1 1/2 lbs ground beef - grass fed if possible

2 cups of breadcrumbs - plain is best

2 eggs - extra large

2 TBL - mustard - whole grain or Dijon

Optional - 1 ball of mozzarella

Optional - 4-5 slices of bacon

2 cups - beef broth

2 TBL balsamic glaze

4 TBL Olive oil

Quick Tip Add on - soon after I posted this recipe I received a few questions on what can be substituted for the fennel. No worries - you could do wedges of red onion or a yellow onion.

Also, if you do like a tomato flare to your meat loaf you can add into the beef broth 2 TBL tomato paste along with the balsamic. If you do not have the paste but you have a jar of marinara sauce you can add up to 1 cup and reduce your beef broth to 1 cup.

Directions:

Preheat oven 350 degrees

Slice the fennel into small wedges and roast with lots of olive oil for 25-30 minutes. I like to roast the fennel in the same casserole dish which I will bake the meatloaf in. This adds a lot of nice flavor. Quick Tip - if you want add a few fennel fronds for extra flavor while roasting add on top of fennel wedges.

In a large skillet heat 2 TBL olive oil on medium high and add the carrots and onions along with the fresh herbs. Sauté for 5 minutes then add a good pinch of salt and black pepper. Lower the heat to medium low and sauté for 20-25 minutes longer. Be sure to toss and stir every 5-7 minutes. The goal is to slightly caramelize which will give a nice sweetness to the meatloaf.

Cool the veggies when done cooking.

In a large bowl add your meat and the breadcrumbs. Add into the meat the cooled onions and carrots along with the herbs. If using add into the mix (pieces or chunks) of the mozzarella.

Add next the 2 eggs which I like to beat first.

Once all the ingredients are added gently mix everything to incorporate into the ground meat. Take your time and try not to over-mix. Just get everything mixed nicely.

Once mixed - form the meat into loaf shape and lay into to the casserole on the bottom of the dish moving the fennel away and along side your meatloaf. **If you love the taste of fennel you will love the added moisture and flavor this method provides your meatloaf.

Add the bacon strips in a criss cross fashion over the top of the meatloaf.

Place the meatloaf into the oven for 30 minutes.

Remove from the oven. Add the balsamic glaze into the beef broth and stir. Gently pour the beef broth mix over and along side your meatloaf. This method will allow all the flavor on the bottom of your casserole dish to mix into a nice sauce. If you wish you can top the meatloaf with any extra herbs. I like to add on top a good drizzle of olive oil.

Place back into the oven for 40-45 minutes.

Serve along side delicious mashed potatoes and your favorite green vegetable.

ENJOY!