Savoury Meat Loaf

Prep Time: 20 minutes                        Baking Time: 45-60 minutes
Yield: 2 loaves (8-10 servings)

Ingredients:

2 tablespoons (30 mL) olive oil
1 large onion, small dice
2 stalks of celery, small dice
2 carrots, finely grated
45-60 mL (3-4 tablespoons) finely chopped sun-dried tomatoes (oil-packed)

3 tablespoons (45 mL) chopped fresh flat-leaf parsley
1 tablespoon (15 mL) chopped fresh thyme (or 1 tsp of dried)
1 teaspoon (5 mL) dried oregano

3 large eggs
¼ cup (45 mL) whole milk or light cream
2 tablespoons (30 mL) Dijon mustard
2 tablespoons (30 mL) Worcestershire sauce
2 teaspoons (10 mL) Kosher or sea salt
1 tablespoon (15 mL) freshly ground black pepper
1 cup (250 mL) shredded cheddar cheese

1 kg (2.5 pounds) of ground meat (mixture of ground sirloin, pork, veal, Italian sausage)
½ – ¾ cup (125 – 185 mL) dry bread crumbs

Topping Ingredients:

½ cup (125 mL) mild or medium salsa
1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) Dijon mustard

Method:

1. Preheat oven to 350⁰F. Prepare 2 loaf pans by spraying with a non-stick spray and/or lining the pans with parchment paper. Foil pans work well for freezing.
2. In a large sauté pan, heat oil over low-medium heat. Add onion and celery; sauté for about 5 minutes – or until soft and fragrant (not brown). Add grated carrot and chopped sun-dried tomatoes (add a little of the oil from the tomatoes for extra flavour).  Continue to sauté for an extra minute or two. Remove from heat and stir in the chopped herbs. Set aside to cool while the other ingredients are prepared.
3. In a large mixing bowl, whisk together the eggs, milk/cream, mustard, Worcestershire sauce, salt, and pepper. Stir in the cooled vegetable mixture and the cheese. Ensure all ingredients are well combined and that the vegetable mixture is at room temperature before adding the meat.
4. Place the mixture of meats in a separate bowl. With a large spatula, large fork, or with your hands, gently – and minimally – mix them together. Add the meat to the vegetable-egg mixture and gently blend. Do not over-mix.
5. Fold in bread crumbs – start with ½ cup … if the mixture seems too moist, add a bit more.
6. Divide mixture into the prepared pans.  Cover tightly with foil and bake for about 45-50 minutes – or until a meat thermometer reads 155-160 degrees F.
7. Prepare topping: Combine salsa, brown sugar, and mustard in a small bowl. Spread a thin layer of topping over the meat loaf in each pan. Continue to bake (uncovered) for an extra 10 minutes (internal temperature should reach 165 degrees). Allow meat loaf to rest for 5 minutes before serving.

–