Knoxed Up Meatloaf

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 tablespoon butter
• 1 onion, chopped fine
• 1 onion, sliced
• 1 red pepper, chopped fine
• 1/4 cup carrot, chopped fine
• 2 garlic cloves, chopped fine
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon marjoram
• 1 lb ground chuck
• 1 lb ground sirloin
• 1/2 lb ground veal
• 2 slices stale bread, chopped in blender or 10 saltine crackers or 1/2 cup dry breadcrumbs
• 1 egg
• 1/4 cup low-fat milk
• 1/3 cup tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon gelatin powder
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 4 tablespoons brown sugar
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder (alternatively replace powdered spices with 1 tsp sambal oelek)

Recipe

• 1 melt butter in small skillet. saute onion, red pepper, and carrot until softened and beginning to brown (about 4 minutes). add paprika and garlic and saute until fragrant (about 1 minute). season with salt, pepper and marjoram (or other fresh herbs), add bread crumbs and set aside to cool.
• 2 gently combine ground beefs and veal in a large mixing bowl.
• 3 in a measuring cup combine egg, milk, tomato paste, worcestershire and gelatin. add to meat mixture and combine.
• 4 add crumb mixture and combine.
• 5 form into loaf. (i find it helps form the loaf by lining a loaf sized pan with saran wrap, pressing meatloaf into pan, and inverting to remove).
• 6 slice an onion into thick slices and place in the bottom of casserole dish. place a sheet of non-stick aluminum foil on top of the onions and poke with holes for drainage. place loaf into casserole. cover with foil. (note: alternatively cover a broiler pan top with foil, and place inside pan).
• 7 prepare glaze: combine ketchup, vinegar, brown sugar, mustard, garlic and onion powders in small saucepan. cook over low heat, stirring, until syrupy (about 5 minutes).
• 8 bake for 45 minutes with aluminum cover, then remove and top with sauce and continue baking until internal temp reaches 155 degrees (app.75 minutes).
• 9 make ahead note: after preparing loaf, cover with foil and place in fridge. remove casserole from fridge while pre-heating the oven to 375 degrees (minimum of 30 minutes if using glass cookware).
• 10 wait: you don't want to let those drippings go to waste! after removing the meatloaf from the pan, strain 3 tlb of drippings into a skillet (or a little more if you are able to defat it first) add 3/4 cup beef stock, or 1 beef boullion mixed with 3/4 cup water. if you've made mashed potatoes (you did make mashed potatoes, didn't you) use their cooking water for extra starch. bring to a boil. combine 2 tlb cornstarch with 1/4 cup cold water and add to skillet. cook over medium heat, whisking constantly, until thickened. if you've got some heavy cream in the fridge you might as well put a little stream of that in there to smooth things all out.