Perfectly Seasoned Pork and Beef Meatloaf, made from XIT 1885 Grass-Fed Beef.
1 c bread crumbs (gf Panko or just omit)
2 lg eggs, lightly beaten
1 sm tomato, pureed (or 4 oz canned tomato puree)
1 splash of Worcestershire sauce
salt and pepper to taste
¼ c ketchup (to slather on top of the loaf)
1 tbsp olive oil
1 tsp oil, for pan
2-3 cloves of garlic
2 stalks of celery
2 carrots, peeled
½ yellow onion
½ c parsley (large stems removed)
1 sm bell pepper
1 lb ground pork
2 lbs ground beef
Preheat the oven to 375 F.
Lightly oil a rectangular baking dish or loaf pan.
Chop veggies and place into a food processor. Pulse process until small diced/minced (not pureed).
Saute garlic, carrots, onions, celery, bell pepper in 1 tbsp of olive oil for a few minutes. Make sure not to overcrowd your pan to ensure a good saute, not steam. Add in the tomato paste and stir in continuously so as not to have it burn. Once done, add to a large bowl. Allow to cool for 3 minutes or so.
Add all other ingredients (ground meat, bread crumbs, eggs, Worcestershire, parsley, salt and pepper) to the same bowl and mix (works best with your hands but a large spoon will do too).
To check seasoning, fry a mini test patty. Taste and adjust accordingly.
Plop the meat mixture into the oiled pan and shape into a loaf (slightly packed down).
Bake at 375 F for one hour. Pull out at around 45-50 mins. and spread ketchup on top of the loaf. Cook for another 10-15 mins.
Remove from the oven and allow to rest for 15 minutes before slicing.