Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely diced (approx. 1 cup) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (6g)
  • 1 large carrot, finely diced (approx. ½ cup) (75g)
  • 1 stalk celery, finely diced (approx. ½ cup) (50g)
  • 1 teaspoon dried thyme (2g)
  • ½ teaspoon dried rosemary (1g)
  • 1 pound ground beef (80/20 blend recommended) (450g)
  • ½ pound ground pork (225g)
  • ½ pound ground Italian sausage (sweet or mild), casings removed (225g)
  • 1 cup panko breadcrumbs (60g)
  • ½ cup milk (120ml)
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon black pepper (5g)
  • ¼ cup chopped fresh parsley (optional) (15g)
  • ½ cup ketchup (120ml)
  • 2 tablespoons brown sugar, packed (30g)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ½ teaspoon smoked paprika (1g)

Instructions:

  1. Sauté onion, garlic, carrot, and celery in olive oil until softened. Add thyme and rosemary; cook for 1 minute. Cool slightly.
  2. In a large bowl, combine ground beef, pork, sausage, breadcrumbs, milk, eggs, Worcestershire sauce, Dijon mustard, salt, pepper, parsley (if using), and the cooled sofrito mixture. Gently mix until just combined. Don't overmix!
  3. Transfer the meatloaf mixture to the loaf pan. Gently press down to create an even surface.
  4. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, Dijon mustard, and smoked paprika.
  5. Spread half of the glaze evenly over the meatloaf. Bake in a preheated oven at 350°F (175°C) for 60 minutes.
  6. Remove from the oven, spread the remaining glaze over the meatloaf, and continue baking for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the center.
  7. Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute.