MAKES 6-8 SERVINGS
PREP TIME:10 MINS
COOK TIME: ABOUT 1 HOUR 30 MINUTES
- 2 tbsp butter
- 1 tbsp olive oil, plus extra for brushing
- 3 garlic cloves, chopped
- 2 carrots, finely diced
- 1 celery stalk,finely diced
- 1 onion,finely diced
- 1 red bell pepper, seeded and finely diced
- 1 tsp dried thyme
- 2 tsp finely chopped rosemary
- 1 tsp Worcestershire sauce
- 1/3 cup ketchup
- 1/2 tsp cayenne pepper
- 2 1/2 lbs ground beef, chilled
- 2 large eggs, beaten
- salt and pepper
- 1 cup fresh breadcrumbs
- 2 tbsp packed brown sugar
- 1 tbsp Dijon mustard
- Melt the butter with the oil and garlic in a large skillet. Add the vegetables and cook over medium heat, stirring frequently for 10 minutes, until most of the moisture has evaporated.
- Remove from the heat and stir in the herbs. Worcestershire sauce, 1/4 cup of the ketchup and the cayenne pepper. Let cool.
- Preheat the oven to 325*. Brush a loaf pan with oil.
- Put the beef into a large bowl and gently break it up with your fingertips. Add the vegetable mixture and eggs, season with salt and pepper, and mix gently with your fingers. Add the breadcrumbs and mix.
- Transfer the meatloaf mixture to the loaf pan. Smooth the surface and bake in the preheated oven for 30 minutes.
- Meanwhile, make a glaze by beating together the sugar, the remaining 2 tbsp of ketchup, the mustard and a pinch of salt.
- Remove the meatloaf from the oven and spread the glaze evenly over the top. Return to the oven and bake for a further 35-45 minutes. To check the meatloaf is cooked through, cut into the middle to check that the meat is no longer pink. Any juices that run out should be clear and piping hot with visible steam rising. Remove from the oven and let rest for at least 15 minutes.