In my last post I provided the recipe for the balsamic-onion jam that I use in the meatloaf. I chose to use ground turkey, but you can definitely use ground beef or whatever ground meat you prefer.
The balsamic-onion jam makes this meatloaf have extra-depth of flavor. Perfect with mashed potatoes! Enjoy a meatloaf sandwich with the leftovers, if there is any.
Meatloaf
Ingredients
- 3/4 cup breadcrumbs
- 1/3 cup milk
- 1/2 cup minced onion
- 1/3 cup minced celery
- 1/3 cup minced carrot
- 1 tbsp olive oil
- 1 1/2 lb ground pork
- 1 1/2 lb ground beef
- 2 tbsp chopped fresh parsley
- 1 tsp EACH dried thyme, crushed dried rosemary, dried marjoram and oregano
- 1 tsp salt
- 1/2 tsp pepper
- 2 large eggs lightly beaten
- 1 C balsamic-onion jam
Instructions
- Combine breadcrumbs and milk in a large bowl. Let stand 5 minutes or until milk is absorbed.
- Sauté onion and next 2 ingredients in hot oil 5 – 7 minutes or until tender but not brown. Remove from heat and cool completely.
- Add cooked vegetables, pork, next 6 ingredients, and 1/2 cup jam to breadcrumb mixture, mixing with hands just until combined. Cover and chill for at least 30 minutes but no longer than 4 hours.
- Preheat oven 375 degrees. Shape mixture into a 9 x 5 inch loaf; place on an aluminum foil-lined rimmed baking sheet coated with cooking spray. Cover loosely with foil coated with cooking spray.
- Bake at 375 degrees for 45 minutes. Uncover and spread remaining 1/2 cup jam over meatloaf. Bake 10 more minutes or until a meat thermometer inserted in center registers 165 degrees and jam is beginning to caramelize. Let stand 15 minutes before slicing.
