If you’re not a serial killer like my husband, and happen to LOVE meatloaf as much as I do, this recipe is for you. You can interchange different vegetables and cheeses, or make the recipe with no stuffing at all and it’s still delicious. You can also make this before work in the morning, or even the night before, pop it in the fridge, and bake it when you get home.
And the sauce on top is one of legends. Make a double batch to serve on the side for dipping. It's sweet, spicy, tangy. All the things you want in a good condiment. Because condiments make the world go round.
Cooking level: Beginner
Time: 60 minutes
24 oz blend of ground pork, veal, and beef (AKA meatloaf mix) or equal amount ground beef
2/3 cup Parmesan cheese
1/3 cup Panko breadcrumbs
¼ cup ketchup
2 TBS Worcestershire sauce
2 eggs, beaten
2-3 cloves garlic, minced
¼ cup minced onion
¼ cup chopped parsley
½ tsp Italian seasoning
3 TBS milk
¼ cup cooked broccoli florets
8 thin slices Swiss cheese
Red pepper flakes
¼ cup ketchup
¼ tsp dried thyme
2 TBS brown sugar
½ tsp dry mustard
Pinch of Cayenne pepper
1. Preheat oven to 375° and line a baking sheet with parchment paper.
2. Sauté minced onion and garlic in olive oil over medium heat until just softened, 3 minutes. Transfer to a large bowl and mix with all remaining meatball ingredients, except for the ground meat, broccoli, and Swiss cheese. Add meat and mix until just combined. Be careful not to over mix. The less you mess with it, the more tender it will be.
3. Time for a tester patty! Heat the same pan used to sauté onion and garlic over medium heat. Make a very small, thin patty out of the meatloaf mixture and cook until it reaches 165°, about 2 minutes per side. Taste and check for seasoning! Add more S&P if needed.
4. Transfer meatloaf mixture to baking sheet lined with parchment paper. Press it into a rectangle, about 1 inch thick. At the long end closest to you, lay 4 slices Swiss cheese, overlapping slightly. Add broccoli over that, and top with 4 remaining cheese slices. Use parchment paper to carefully roll the mixture into a meatloaf, pressing the ends and bottom seam to close.
5. Bake meatloaf at 350° for 20 minutes.
6. While meatloaf is baking, combine all glaze ingredients and set aside.
7. After 20 minutes, remove meatloaf from oven and increase temp to 400°. Pour glaze over meatloaf, brushing sides and ends. Return to oven and bake for another 15-20 minutes, until a thermometer reads 165°.
8. Remove to a plate and let rest for 10 minutes before slicing and serving.