For the Loaf
1 carrot, roughly chopped
1 small bulb of fennel, quartered, cored, and roughly chopped
1/2 medium yellow onion, roughly chopped
4 cloves garlic, peeled and minced
1 pound ground beef
1 pound ground pork
2 large eggs, well-beaten
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon red chili flakes
1 teaspoon dried thyme
1 cup dry bread crumbs or Panko breadcrumbs, unseasoned
For the Glaze
1/2 tablespoon grapeseed or canola oil
3 large shallots, minced
1/2 cup ketchup
1 tablespoon Bragg’s Liquid Aminos, or soy sauce
1 teaspoon cider vinegar
3 teaspoons dry mustard
1 tablespoon dark-brown sugar
1. While you assemble your ingredients, preheat oven to 350° and chill a large mixing bowl in your refrigerator.
2. Place carrot, celery, yellow onion, and garlic in the bowl of a food processor. Pulse until vegetables are evenly minced, about 30 seconds, stopping to scrape down the sides of the bowl to ensure even processing.
3. In a small bowl, combine the dry ingredients.
4. Transfer the vegetables and the ground meat to a large mixing bowl.
5. Add the eggs and seasoned bread crumbs to the bowl. With clean hands, knead the ingredients until thoroughly combined. Be careful not to over-mix or your meatloaf will become dense.
6. Press the meatloaf mixture into a parchment paper lined 5-x 9 inch loaf pan or Pyrex baking dish.
7. In a small saucepan over medium heat, sauté the shallots in the canola oil until translucent. Add the ketchup, Braggs (or soy sauce), dry mustard, and brown sugar. Simmer and stir until sugar is dissolved. Brush the meatloaf with three-quarters of the glaze.
8. Bake meatloaf for 45 minutes. Remove loaf from the oven and pour off any rendered fat into a heat-proof container, being careful not to let the loaf slip while tipping the fat off. Brush the remaining glaze onto the loaf and return to oven. Discard the fat after it has cooled.
9. Continue baking the loaf until an instant-read thermometer inserted into the center of the loaf registers 150°, about 15 minutes.