Serves 4-6 (or 2 with leftovers for sandwiches!)
For The Loaf
1 pound ground beef
1 pound ground pork
2 large eggs, beaten
3 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Bragg Liquid Aminos, or Soy Sauce
1 cup of bread crumbs, unseasoned
1 carrot, cut into small chunks
1 small bulb of fennel, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
4 cloves garlic, minced
For The Glaze
1/2 cup ketchup
1 teaspoon cider vinegar
3 teaspoons dry mustard
1 tablespoons dark-brown sugar
1/2 tablespoon canola oil
3 large shallots, minced
- Preheat oven to 375 degrees.
- Place carrot, celery, yellow onion, and garlic, in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice during the process.
- Transfer vegetables and the soaked breadcrumbs to a large mixing bowl.
- Add beef, pork, eggs, salt, pepper, and Liquid Aminos or Soy Sauce to the large mixing bowl. Using your hands, knead the ingredients until thoroughly combined. Be careful not to over-mix or your meatloaf will be dense.
- Place the meatloaf mixture into a large cast-iron pan, a rimmed casserole or a pyrex baking dish. Using your hands, pat the meatloaf evenly into the contour of the cooking vessel. You can tuck the edges of the meatloaf down to expose the sides while cooking and to allow space at the edges where rendered fat and juices can collect.
- In a small sauce pan, saute the shallots in the canola oil until translucent. Add the ketchup, dry mustard, and brown sugar. Simmer and stir until sugar is dissolved. Top the meatloaf with 3/4 of the glaze.
- Bake meatloaf for 45 minutes. Remove loaf from the oven and pour off any rendered fat into a heatproof container being careful not to let the loaf slip while tipping the fat off. Add the remaining glaze to the loaf and return to oven.
- Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 150 degrees. about 15 more minutes.
- Let meatloaf cool for about 15 minutes prior to serving.