Elevated Meatloaf Recipe | Blue Plate Special + Red Wine Pairing

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber, while crushed crackers can be more economical.

ketchup

🥗Healthier: tomato puree

💰Cheaper: homemade sauce

Tomato puree has no added sugars, and homemade sauce can be made at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan option, while applesauce adds moisture and sweetness.

Cut cherry tomatoes in half and add to a pot.

Add brown sugar, apple cider vinegar, smoked paprika, and crushed red pepper to the pot.

Bring to a simmer and cook slowly for about 15 minutes until tomatoes break down.

Mash the cooked tomatoes with a potato masher to create a jam consistency.

In a bowl, combine ground beef, ground pork, diced onions, fresh garlic, panko breadcrumbs soaked in milk, beaten eggs, fresh parsley, fresh thyme, Dijon mustard, Worcestershire sauce, fresh cracked black pepper, and salt.

Mix all ingredients together until well combined.

Spray a meatloaf pan with pan coating and line it with parchment paper.

Fill the lined loaf pan with the meatloaf mixture without packing it too tightly.

Simmer the tomato jam until thickened, then cool it in the refrigerator.

Boil Yukon Gold potatoes in a pot of cold salted water until fork tender, about 25-30 minutes.

Par-cook carrots in salted water for about 3 minutes, then transfer to an ice water bath to stop cooking.

Dry the carrots after removing from the ice water bath to prevent oil splatter during sautéing.

Taste the tomato jam and adjust seasoning with salt if necessary.

Preheat the oven to 375°F.

Glaze the meatloaf with the cooled tomato jam before placing it in the oven.

Bake the meatloaf in the oven for 45 minutes to an hour, checking for an internal temperature of 160°F.

Halfway through baking, remove the meatloaf, glaze it again with the jam, and return it to the oven for another 20-25 minutes.

Drain the cooked potatoes and mash them with butter and warmed heavy cream, adding smoked gouda cheese, salt, and white pepper to taste.

Allow the meatloaf to rest for 10 minutes before slicing to ensure juices settle.

Sauté the dried carrots in a pan with olive oil and butter for 2-3 minutes, seasoning with salt and fresh cracked black pepper.

Add fresh thyme and honey to the sautéed carrots and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens