The Cadillac of Meatloaf
Elevate your comfort food game with "The Cadillac of Meatloaf," a luxurious twist on the classic family favorite. This recipe combines a rich blend of ground beef, pork, and veal for unparalleled flavor and tenderness, enhanced by a panko breadcrumb and milk mixture that keeps it incredibly moist. A touch of Parmesan cheese and a medley of aromatic ingredients like garlic, Dijon mustard, and Worcestershire sauce add layers of savory depth, while a smoky-sweet glaze of ketchup, brown sugar, and smoked paprika takes it to gourmet heights. Baked to perfection and finished with a sprinkle of fresh parsley, this meatloaf strikes the perfect balance between classic comfort and upscale dining. Ideal for Sunday dinners or special occasions, it’s the ultimate meatloaf recipe for a hearty meal that’s as elegant as it is satisfying.
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 blend)
- 0.5 pound Ground pork
- 0.5 pound Ground veal
- 0.75 cup Panko breadcrumbs
- 0.5 cup Whole milk
- 0.5 cup Grated Parmesan cheese
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 large Eggs, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 0.25 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to soak up the liquid.
In a skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, and ground veal. Add the breadcrumb mixture, cooked onion and garlic, grated Parmesan cheese, beaten eggs, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, and paprika.
Mix gently with your hands until the ingredients are evenly incorporated. Be careful not to overmix, as this can make the meatloaf dense.
Form the mixture into a loaf shape and place it on the prepared baking sheet. Smooth out the surface with your hands.
In a small bowl, whisk together the ketchup, brown sugar, and smoked paprika. Spread about half of this glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 60 minutes. Remove it from the oven, spread the remaining glaze on top, and bake for an additional 15 minutes, or until the internal temperature reads 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 11.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 545 mg | 12% | |
*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.
