It’s time to make Meatloaf sexy again! This Meatloaf recipe is perfect to make ahead when you are craving amazing comfort food. Packed with tons of flavour and veggies, this is surely the best Meatloaf you’ve ever tasted!
- 375 grams of Lean Ground Beef
- 375 grams of Pork Sausage Meat
- 1 tablespoon Olive Oil
- 1/2 cup White Onion, finely chopped
- 5 Garlic Cloves, finely chopped
- 1 Egg
- ⅓ cup Buttermilk
- ½ cup Tomato Ketchup
- 1 teaspoon Dijon Mustard
- 1 ½ teaspoons Worcestershire Sauce
- ¾ cups Instant Oats
- ¼ cup Red Peppers, finely chopped
- ¼ cup Green Peppers, finely chopped
- ¼ cup Yellow Peppers, finely chopped
- ¼ cup Carrots, finely chopped
- ¼ cup Fresh Parsley, finely chopped
- ½ cup Mozzarella cheese, grated
- 2 tsp lemon zest
- 1/2 teaspoon salt Pepper to taste
- 2 tablespoons Unsalted Butter
- 2 tablespoons All Purpose Flour
- 1 Beef Bouillon
- 2 cups Unsalted Beef/Chicken Stock
- 1/8 cup Milk
- 1 tsp Worcestershire Sauce
- ¼ tsp Garlic Powder
- ½ tsp Pepper
- To a heated skillet pour the olive oil and sauté the onion and garlic over a medium heat till the onion turns translucent and the garlic loses its raw flavour. Remove to a bowl and set aside to cool.
- In a medium-sized bowl beat the egg, buttermilk, ketchup, mustard, Worcestershire sauce, and oats, and allow the oats to soak.
- In a large bowl combine the ground beef, pork sausage meat, chopped carrots, red peppers, yellow peppers, green peppers, parsley, mozzarella cheese, lemon zest, oats mixture and cooled onion mixture. Using your fingers, mix all the ingredients till well blended.
- Line a baking sheet with foil and preheat the oven to 350F.
- Take another long sheet of foil or two sheets and overlap to form a big sheet and place the meatloaf mixture on the foil to form a log. Now using the foil roll the meatloaf roll tightly into a cylindrical log. Tightly twist the two loose ends and seal the sides. Place the meatloaf on the baking sheet and bake at 350F for 60 minutes.
- After baking for 60 minutes remove the meatloaf from the oven and allow it to rest for 5-10 minutes before removing the foil.
- Transfer to another lined baking sheet and broil for approximately 5 minutes to get a nice glaze.
- Slice it into approximately 1” slices and plate it with your favourite side.
- In a heavy bottom saucepan on a medium heat, melt the butter and allow it to brown.
- Once it browns, add the flour and create a roux. Cook the roux for about 2 to 3 minutes so that the flour gets cooked and the roux turns brown.
- Add the beef bouillon and then gradually add the beef stock stirring continuously all the time.
- Once the stock and the roux have blended well add the milk.
- Season with Worcestershire sauce, garlic powder, and freshly ground black pepper.
- Cook the gravy till it thickens but not too thick. It will thicken more once cooled.