Italian Meatloaf
- 1 yellow onion - diced
- 1 large carrot - diced
- 2 stalks celery - diced
- 1 1/2 lbs ground chuck
- 1/2 lb ground pork
- 2 eggs
- 1 tsp fresh thyme
- 1 6 oz. can tomato paste
- 2 tbsps apple cider vinegar
- 1/2 cup water
- 2 tsps garlic powder
- 1 tsp onion powder
- 1/4 tsp dijon mustard
- kosher salt
- fresh ground pepper
Preheat oven to 325 degrees.
In a medium sauté pan over medium-high heat, add 2 tbs olive oil. Add diced onion, carrot and celery and sauté till vegetables have softened - about 5 minutes. Set sautéed vegetables aside.
In a small bowl, add tomato paste, apple cider vinegar, water, garlic powder, onion powder, Dijon mustard, 1 tsp of kosher salt, and 1/2 tsp of fresh ground pepper. Mix well using a small whisk or fork. Set tomato topping aside.
In a large mixing bowl, add ground beef, pork, sautéed vegetables, eggs, thyme, 2 tbs of the tomato topping, 1 tsp kosher salt and 1/2 tsp fresh ground pepper. Mix well with your hands then form into a meatloaf in a large baking dish. Spread remaining tomato topping over the top of the meatloaf.
Bake meatloaf at 325 degrees for approximately 1 hour and 15 minutes till the internal temperature reaches 160 degrees. Remove from oven, cover with foil and let rest for 5 minutes before slicing.
