Fred’s Meatloaf Recipe

*Note, this recipe will feed at least 6 to 8 people with leftovers

1 tablespoons unsalted butter
2 tablespoons olive
1-1/2 cups diced onions (about 1 large Spanish onion)
1-1/2 cups diced carrots (about 3 carrots)
3/4 cups diced celery (about 2 stalks)
1 teaspoon kosher salt
1/2 fresh ground black pepper
1-1/2 tablespoons of tomato paste
3 cloves minced garlic
2 tablespoons fresh chopped thyme
3 pounds fresh ground beef chuck (80/20 mix)
1 5oz. bag of garlic caesar flavored croutons crushed into crumbs
1 packet of Lipton Onion Mushroom soup mix
2 tablespoons Worcestershire sauce
3/4 cups of ketchup
3 large eggs

In a large skillet, melt the butter with the olive oil over medium high heat, then add onions, carrots, celery, salt, pepper and cook (while constantly stirring) until veggies begin to soften (about 6 to 8 minutes). Once veggies begin to soften, add tomato paste and cook (while constantly stirring, scrapping the bottom of the pan) for about 1-1/2 minutes. Add the garlic and thyme, cook (while constantly stirring) for about 45-60 seconds, remove from heat and allow to cool.
In a large bowl, mix the cooled veggies with remaining ingredients until completely incorporated (at this point you could pan fry about a tablespoon of the mixture, taste and adjust seasoning). Form mixture into a loaf in a nonstick roasting pan or on a baking sheet lined with parchment paper. Bake at 350F for 40 minutes, remove from over and cover with Meatloaf glaze, return to oven and bake for an additional 15 minutes until done (155F internal temperature). Allow to rest for 10-15 minutes before slicing and serving.






Fred’s Meatloaf Glaze

1 cup ketchup
3 tablespoons chipotle in adobo sauce (use the adobo sauce only)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/3 cup packed dark brown sugar
3 tablespoons honey
1 teaspoon garlic powder
1-1/2 teaspoons onion powder
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground black pepper

Combine all ingredients in a small saucepan or skillet (*note: I use the same skillet used to cook the veggies for the meatloaf), heat and bring to a low simmer, while constantly stirring. Once at a simmer turn off the heat and set-aside. Use as a glaze for a meatloaf or as a sweet and spicy barbecue sauce for chicken.





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