Classic Meatloaf

Ingredients: 2 - Tbsp. unsalted butter <> 1-1/4 - onion, finely diced

1-1/4 - cups portobello or

desired mushrooms, finely chopped

½ - cup celery, finely diced <> ½ - tsp. dried thyme

1 - tsp. finely chopped garlic <> ½ - cup grated carrot

1 - cup fresh bread crumbs <> ½ - cup half-and-half or milk

1-1/2 - lb. ground chuck <> ½ - lb. ground pork

4 - slices bacon, finely chopped

1/4 - tsp. salt <> ½ - tsp. freshly ground black pepper

½ - cup ketchup <> 2 - Tbsp. brown sugar

2 - tsp. cider vinegar <> 2 - eggs

Directions: 1. Preheat oven to 350 degrees F. In large skillet heat butter until melted and foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.

2. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.

3. In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. Sprinkle the 1-3/4 teaspoons salt and the pepper. Using hands, mix until well blended.

4. Turn mixture into rectangular baking dish. Using hands, shape into a 9x5-inch loaf. Make shallow indentation around sides. Serves 8.

For Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F. Let rest 10 minutes before slicing.

Nutrition Facts: Servings Per Recipe 8 servings

Calories 518, Vitamin C (DV%) 10,

Total Fat (g) 38, Calcium (DV%) 8,

Saturated Fat (g) 15, Fiber (g) 1.5,

Cholesterol (mg) 160, Iron (DV%) 17,

Sodium (mg) 1013, Protein (g) 26,

Carbohydrate (g) 19,

Percent Daily Values are based on a 2,000 calorie diet

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