Classic meat loaf
Way better than mom used to make, this meatloaf is juicy and packed with flavor
- 2 lb ground beef
- 1 lb ground pork
- 2 stalks of celery (with greens, roughly chopped)
- 1 large white onion (roughly chopped)
- 4 cloves garlic
- 2 Tablespoon fresh Italian parsley (chopped)
- 1 Tablespoon fresh thyme leaves (chopped,)
- 3 large eggs
- 1⅓ cups Panko bread crumbs (finely ground in a food processor)
- ⅔ cup whole milk
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper (freshly ground)
- ½ cup ketchup (for basting, optional)
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Pre-heat the oven to 350°
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Place the onion, celery, garlic and herbs in the bowl of a food processor and process until smooth. Add the egg and milk and pulse a few times until combined.
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In a small bowl, mix the panko, salt, and pepper.
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Place the meat in a large bowl. Add the liquid mix from the food processor and mix by hand until uniform. Add the panko and seasonings and mix by hand until thoroughly combined.
- Place a piece of parchment paper on a baking pan (it should have sides at least 1.5 inches high to prevent grease runoff from the pan). Free form the meat loaf on the pan into a rectangular cylinder. Pat it and punch it down and reform into a cylinder—this will get rid of air pockets.
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Brush the entire loaf with ketchup, leaving a liberal coating over the entire surface.
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Place the pan in the oven and bake 40 to 50 minutes or until a probe thermometer indicates an internal temperature of 155°.
- Remove from the oven and let the loaf rest for 10 minutes. Slice into portions of your preference and serve with potato puree and sautéed spinach.
Chef J. - The Culinary Evangelist 
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