No Ketchup Meatloaf
Say goodbye to the traditional ketchup-topped meatloaf with this flavorful and hearty "No Ketchup Meatloaf" recipe! Combining a rich blend of ground beef and mild or spicy Italian sausage, this dish is infused with aromatic onions, garlic, fresh parsley, and a medley of seasonings for a mouthwatering bite in every slice. The secret lies in its tangy-sweet glaze made from Dijon mustard, tomato paste, balsamic vinegar, and honey, giving it a gourmet touch without relying on ketchup. Perfectly baked to retain its juicy texture, this meatloaf is a crowd-pleaser, ready in just over an hour. Pair it with mashed potatoes or roasted vegetables for a comforting meal that’s anything but ordinary. If you’re searching for a "no ketchup meatloaf recipe" that’s full of flavor and easy to make, this one is a must-try!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80/20 blend)
- 0.5 pounds Italian sausage (mild or spicy, casing removed)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 0.25 cup Fresh parsley, finely chopped
- 0.75 cup Breadcrumbs (plain or seasoned)
- 0.5 cup Whole milk
- 2 large Eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard (for glaze)
- 2 tablespoons Tomato paste (for glaze)
- 1 tablespoon Balsamic vinegar (for glaze)
- 1 tablespoon Honey (for glaze)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to soften while you prepare other ingredients.
In a large mixing bowl, combine ground beef, Italian sausage, chopped onion, minced garlic, parsley, lightly beaten eggs, Worcestershire sauce, soaked breadcrumbs, salt, black pepper, and paprika. Using your hands or a spoon, gently mix until all the ingredients are evenly combined. Avoid overmixing, which can make the meatloaf dense.
Shape the meat mixture into a loaf and place it on the prepared baking sheet. Ensure the loaf is compact, but not too tightly packed, allowing for even cooking.
Prepare the glaze in a small bowl by whisking together Dijon mustard, tomato paste, balsamic vinegar, and honey until smooth.
Brush half of the glaze over the top and sides of the meatloaf, reserving the remaining glaze for later.
Bake the meatloaf in the preheated oven for 40 minutes. Then, remove it from the oven and brush with the remaining glaze. Return the meatloaf to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.4 g | 335% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 5681 mg | 247% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 44.6 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 592 mg | 46% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4329 mg | 92% | |
*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.
