Meatloaf Pot Roast
Say hello to comfort food reimagined with this hearty Meatloaf Pot Roast! Combining the rich, homestyle flavors of classic meatloaf with the rustic appeal of a pot roast, this recipe delivers a one-pot meal that's perfect for family dinners or special occasions. A savory blend of ground beef and pork is shaped into a tender loaf, seared to golden perfection, and slow-baked atop a bed of caramelized carrots, potatoes, and celery. Infused with the depth of beef broth and aromatic bay leaves, this dish is finished with a silky homemade gravy that will have everyone asking for seconds. Ready in just over two hours, this recipe is a satisfying blend of tradition and innovation, offering elevated comfort food at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Ground beef (80/20)
- 0.5 pounds Ground pork
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.25 cup Milk
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 2 cups Beef broth
- 3 large Carrots, peeled and cut into chunks
- 4 medium Potatoes, quartered
- 2 Celery stalks, cut into chunks
- 2 Bay leaves
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the ground beef, ground pork, eggs, breadcrumbs, milk, diced onions, minced garlic, parsley, salt, pepper, Worcestershire sauce, and tomato paste. Mix gently until evenly incorporated, being careful not to overwork the meat.
Shape the meat mixture into a loaf shape and set it aside.
In a large oven-safe Dutch oven or heavy pot, heat olive oil over medium heat.
Carefully place the meatloaf into the pot and sear on all sides until browned, about 2-3 minutes per side. Use a spatula to gently turn the meatloaf to avoid breaking it apart.
Remove the seared meatloaf from the pot and set aside.
In the same pot, add the beef broth, scraping the bottom to deglaze and release any browned bits. Add the carrots, potatoes, celery, and bay leaves to the pot.
Place the meatloaf back on top of the vegetables in the Dutch oven.
Cover the pot with a lid and bake in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
Carefully remove the pot from the oven. Take out the meatloaf and set it on a cutting board to rest for 10 minutes before slicing.
Remove the vegetables from the pot and set them aside.
To make a gravy, mix the cornstarch and water together in a small bowl to create a slurry. Bring the remaining liquid in the pot to a simmer on the stovetop and slowly whisk in the slurry. Cook for 2-3 minutes, or until the gravy thickens.
Slice the meatloaf, arrange it on a platter with the vegetables, and drizzle with the gravy. Serve immediately.
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 9534 mg | 414% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 40.8 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 751 mg | 58% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7634 mg | 162% | |
*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.
