May 7, 2026

Beef/Pork Meatloaf

INGREDIENTS

Glaze:
¼ cup tomato paste
1 tbsp ketchup
1 tsp maple syrup
2 tbsp apple cider vinegar
2 tsp Worcestershire sauce
3 tsp dijon mustard
Salt and pepper

Meatloaf:
2 lb pork/beef mix
2 carrots, roughly chopped
1 large celery stalk, roughly chopped
1 medium yellow onion, roughly chopped
2 large cloves garlic, roughly chopped
3.5 oz gouda, diced small
⅓ cup milk
¾ cup panko
1 tsp garlic powder
2 tbsp tomato paste
1 tsp salt
Pepper to taste
1 tsp smoked paprika
½ tsp cayenne
2 tbsp Worcestershire sauce

INSTRUCTIONS

Preheat the oven to 350 degrees. Prep a loaf pan by coating the sides and bottom with a thin layer of oil and then place a parchment paper sling across the bottom to help with lifting the finished meatloaf.

Combine all the glaze ingredients in a small saucepan and heat over medium heat, stirring often, for 2-3 minutes, until the glaze has become shiny and smooth. Set the glaze aside.

Place the carrots, celery, onion, and garlic in a food processor and pulse until everything is in a fine dice. Heat enough olive oil to coat the bottom of the pan and then saute the diced veggies for ten minutes or until they have softened and are just starting to take on color. Set in a large bowl and add the rest of the meatloaf ingredients. Mix with hands until just combined - do not overmix. Place the meat mixture into prepared pan. Bake for 40 minutes. Remove from the oven and pour the glaze over the top, using a spatula to spread it evenly. Bake for another 25-30 minutes. Remove from the oven and let sit for 10 minutes.