Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 medium carrots, peeled and finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 pounds ground beef (900g), 80/20 blend
  • 1 pound ground pork (450g)
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup milk (120 ml)
  • 2 large eggs, lightly beaten
  • 1/4 cup Worcestershire sauce (60 ml)
  • 2 tablespoons ketchup (30 ml)
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (loosely packed) (15g)
  • 1/2 cup ketchup (120 ml)
  • 2 tablespoons brown sugar (30g)
  • 1 tablespoon Dijon mustard (15 ml)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Season with thyme, salt, and pepper. Cook, stirring occasionally, until softened and slightly caramelized, about 10-12 minutes. Remove from heat and let cool slightly.
  2. In a large bowl, combine ground beef, ground pork (if using), panko breadcrumbs, milk, eggs, Worcestershire sauce, ketchup, garlic, and parsley.
  3. Gently fold the sautéed vegetables into the meat mixture. Be careful not to overmix.
  4. Transfer the meat mixture to the prepared loaf pan. Gently shape it into an even loaf.
  5. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard.
  6. Spread the glaze evenly over the top of the meatloaf. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Let the meatloaf rest for 10-15 minutes before slicing and serving.