Meatloaf with Mustard Dill Sauce
Elevate your classic comfort food with this flavorful Meatloaf with Mustard Dill Sauce recipe! Made with a blend of ground beef and pork for maximum juiciness, this meatloaf is enriched with smoky paprika, garlic, and onions for a robust depth of flavor. A velvety mustard dill sauce—featuring creamy Dijon mustard and fresh dill—takes this dish to the next level, adding a tangy, herbaceous finish that pairs perfectly with the tender, savory slices. Easy to prepare and baked to perfection in under an hour, this hearty dish is ideal for weeknight dinners or cozy gatherings. Serve with a side of mashed potatoes or roasted vegetables for a complete and satisfying meal! Keywords: meatloaf recipe, mustard dill sauce, comfort food, ground beef and pork meatloaf, easy family dinner.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons, finely chopped Fresh dill
- 1.5 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, salt, pepper, and smoked paprika. Mix gently until just combined—avoid overmixing to prevent a dense texture.
Transfer the meat mixture into the prepared loaf pan and press it down evenly. Smooth out the top with a spatula.
Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes after cooking to allow the juices to redistribute.
While the meatloaf is baking, prepare the mustard dill sauce. In a medium saucepan, heat the butter and olive oil over medium heat until melted.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the beef broth, continuing to whisk to avoid lumps. Bring the mixture to a simmer and allow it to thicken, about 2-3 minutes.
Stir in the Dijon mustard, heavy cream, and fresh dill. Simmer for another 1-2 minutes, then remove from heat. Adjust seasoning with additional salt and pepper, if needed.
Carefully remove the meatloaf from the pan and slice it into even portions. Serve hot, drizzled with the mustard dill sauce.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.8 g | 346% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 8239 mg | 358% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 19.0 g | ||
| Protein | 211.7 g | 423% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 468 mg | 36% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2455 mg | 52% | |
*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.
