MEATLOAF!! DELICIOUS ❤

Ingredients

• 2 slices Wheat Bread (cut into small shreds; can substitute white bread, crackers, rolled oats, or butter crackers)
• 0.5 cup Milk (whole or 2% works best)
• 2 lb Ground Beef (mix 1 lb lean (95% lean) with 1 lb 80/20 for flavor and moisture)
• 1 rib Celery Rib (finely diced)
• 0.33 medium Green Bell Pepper (about one‑third of a small pepper, finely diced)
• 2 cloves Garlic Cloves (minced very fine)
• 1 medium Onion (finely chopped; can use onion powder or minced onion as substitute)
• 1 tsp Parsley (fresh, chopped)
• 0.5 tsp All‑Around Seasoning (Rachel's custom blend; any all‑purpose meat seasoning works)
• to taste Salt (about 1 tsp recommended)
• to taste Black Pepper (generously seasoned; about ½ tsp recommended)
• 2 tbsp Worcestershire Sauce (divided: 2 tbsp in meat, 1 tbsp in glaze)
• 2 Eggs (large, room temperature)
• 1.5 cup Ketchup (regular tomato ketchup)
• 1 tsp Dry Mustard (adds zing to glaze; can substitute yellow or brown mustard)
• 0.75 cup Brown Sugar (heaping; packed)
• pinch Paprika (optional, for subtle smoky flavor)
• 2 lb Potatoes (peeled and cut into even chunks for mashing)
• 0.75 stick Butter (unsalted, cut into pieces; about 6 tbsp)
• 0.5 cup Milk (for mashed potatoes; whole or 2% works best)

Instructions

1. Soak Bread

   Tear the two slices of wheat bread into small shreds, place in a small bowl, add ½ cup milk, and stir until the bread is fully saturated and soft.

   Time: PT5M

2. Prep Vegetables

   Finely dice 1 celery rib, 1/3 of a small green bell pepper, mince 2 garlic cloves, and chop 1 medium onion into very small pieces.

   Time: PT10M

3. Season the Meat

   In a large mixing bowl, combine 2 lb ground beef, the diced vegetables, 1 tsp fresh parsley, ½ tsp all‑around seasoning, salt, and black pepper. Mix gently with clean hands until just combined.

   Time: PT5M

4. Add Wet Ingredients

   Add 2 tbsp Worcestershire sauce, 2 large eggs, and the soaked bread (with any remaining milk) to the meat mixture. Mix until everything is evenly incorporated.

   Time: PT5M

5. Shape the Loaf

   Transfer the mixture to a loaf pan, lightly pressing to form a uniform dome, leaving a small gap at the sides. Do not compact tightly.

   Time: PT5M

6. Prepare the Glaze

   In a small bowl, whisk together 1½ cup ketchup, 1 tsp dry mustard, ¾ cup packed brown sugar, 1 tbsp Worcestershire sauce, and a pinch of paprika (optional) until smooth.

   Time: PT5M

7. Preheat Oven

   Set the oven to 350°F (177°C) and allow it to fully preheat before inserting the loaf.

   Time: PT10M

   Temperature: 350°F

8. Bake Meatloaf

   Place the loaf pan in the oven and bake for 55 minutes. Halfway through (about 27 minutes), carefully drain excess fat from the pan and spoon an additional half of the glaze over the top.

   Time: PT55M

   Temperature: 350°F

9. Boil Potatoes

   While the meatloaf bakes, place peeled potato chunks in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

10. Rest the Meatloaf

    When the internal temperature reaches 160°F (71°C), remove the loaf from the oven and let it rest in the pan for 10 minutes before slicing.

    Time: PT10M

11. Mash Potatoes

    Drain the cooked potatoes, return to the saucepan, add ¾ stick (6 tbsp) butter, ½ cup milk, salt, and pepper. Mash until smooth and creamy.

    Time: PT10M

12. Serve

    Slice the rested meatloaf, drizzle any remaining glaze on top, and serve alongside the creamy mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

40 g

Fat

25 g

Fiber

3 g