Triple Meatloaf With Tangy Ketchup Glaze Recipe

Name: Triple Meatloaf With Tangy Ketchup Glaze Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1/2 pound ground pork; 1/2 pound ground veal; 4 large slices sourdough bread, or 4 slices regular white bread, crusts removed; 1 cup buttermilk, whole milk, or tomato juice; 1 medium onion, finely chopped; 1 cup finely chopped celery; 2 cloves garlic, chopped; 2 large eggs, beaten; 1/4 cup chopped fresh parsley; 1/2 cup ketchup; 1 tablespoon cider vinegar; 1 tablespoon brown sugar; 2 teaspoons kosher salt, to taste; 1 teaspoon freshly ground black pepper, to taste

A triple-meat meatloaf featuring beef, pork, and veal, uniquely flavored with buttermilk or tomato juice and finished with a tangy ketchup glaze.

⭐ 4.4 (22 reviews) Prep: 20 minCook: 60 minTotal: 80 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American

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Instructions

Preheat oven to 350 F.
Combine cubed bread with milk or tomato juice and mash into a thick paste.
Sauté onions, celery, and garlic until translucent; let cool.
In a large bowl, mix ground meat, eggs, parsley, the bread paste, and the cooled sautéed vegetables until well combined.
Gently transfer the mixture to a loaf baking dish, smoothing the top without packing it tightly.
Bake for 30 minutes. Meanwhile, whisk together ketchup, brown sugar, and vinegar to create the glaze.
Remove meatloaf, brush generously with glaze, then return to oven and bake for an additional 30 minutes or until internal temperature reaches 160 F.
Let cool for 10 minutes before slicing and serving.

Nutritional Info (per serving)

Calories: 448 kcal

Carbohydrate: 27 g

Cholesterol: 147 mg

Fiber: 1 g

Protein: 37 g

Saturated Fat: 8 g

Sodium: 852 mg

Sugar: 9 g

Fat: 21 g

Unsaturated Fat: 0 g