The Pioneer Woman Tasty Kitchen
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Veggie Loaded Meatloaf

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Level: Easy

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Description

Traditional meatloaf with an extra veggie kick!

Ingredients

  • FOR THE MEATLOAF:
  • 3 Tablespoons Unsalted Butter
  • ½ cups White Mushrooms, Minced
  • 2  Carrots, Minced
  • 2 stalks Celery, Minced
  • ½  Onion, Minced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Fresh Thyme
  • ¾ cups Panko Breadcrumbs
  • ½ cups Whole Milk
  • 1  Egg
  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • ½ teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 1 teaspoon Fish Sauce (can Substitute Worcestershire Sauce)
  • 2 Tablespoons Fresh Parsley, Chopped
  • FOR THE GLAZE:
  • ½ cups Ketchup
  • 1 Tablespoon Mustard
  • 1 Tablespoon Coconut Aminos (can Substitute Soy Soy Sauce)
  • Salt And Pepper, to taste

Preparation

Preheat oven to 375 F.

Melt butter in a medium saute pan on medium heat. Add mushrooms, carrots, celery, onion, and garlic and cook until softened and most of the liquid has evaporated, 7-10 minutes. Take pan off heat and let it cool for 10 minutes.

In a medium bowl, mix together thyme, breadcrumbs, milk and egg. Add the cooled veggie mixture, beef, pork, cayenne pepper, salt, and fish sauce and mix to combine. I would suggest using your hands to mix this. It will take less work in the long run! Transfer to a well-greased (or non-stick) standard size loaf pan.

In a small bowl, combine all the ingredients for the glaze, and brush onto the top of the meatloaf with a pastry brush. Bake for about 1 hour and 30 minutes, or until internal temperature reads 165 F. Remove from oven and sprinkle with fresh parsley. Let it cool for 15 minutes before serving.

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