Bounty Harvest Meatloaf
Savor the comforting flavors of fall with this Bounty Harvest Meatloaf, a hearty and wholesome dish that’s perfect for weeknight dinners or cozy gatherings. This recipe combines ground beef and pork with a medley of fresh vegetables like onion, carrot, and celery, creating a savory base that’s elevated by aromatic herbs like parsley and thyme. The signature glaze, made from tangy ketchup, Dijon mustard, and a hint of brown sugar, adds a sweet and tangy finish that caramelizes beautifully in the oven. With just 20 minutes of prep time and simple techniques that ensure a moist and tender loaf, this dish is not only easy to make but also packed with rich, seasonal flavors. Serve it alongside mashed potatoes or roasted vegetables for a comforting, crowd-pleasing meal the whole family will love.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 medium Onion, finely diced
- 1 medium Carrot, grated
- 1 stalk Celery, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme, chopped
- 2 large Eggs
- 0.75 cups Panko breadcrumbs
- 0.25 cups Milk
- 1 tablespoon Worcestershire sauce
- 0.5 cups Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef and ground pork. Set aside.
In a medium skillet over medium heat, sauté the onion, carrot, celery, and garlic until softened, about 5 minutes. Let the mixture cool slightly.
Add the sautéed vegetables, parsley, thyme, eggs, breadcrumbs, milk, Worcestershire sauce, salt, and black pepper to the meat mixture. Mix gently with your hands until everything is well incorporated, being careful not to overmix.
Shape the mixture into a loaf approximately 9x5 inches on the prepared baking sheet, or transfer it to the loaf pan.
In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard to make the glaze.
Spread half of the glaze evenly over the top of the meatloaf, reserving the other half for later.
Bake the meatloaf in the preheated oven for 45 minutes. Remove from the oven, spread the remaining glaze over the top, and return it to the oven for an additional 15 minutes or until the internal temperature reaches 160°F (71°C).
Once cooked, let the meatloaf rest for 10 minutes before slicing and serving. Pair with mashed potatoes, roasted vegetables, or a crisp green salad for a full meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
