Description
Michael Symon’s legendary meatloaf combines ground beef, pork, and veal with a tangy glaze that elevates classic comfort cuisine. Hearty flavors and nostalgic charm make this dish a crowd-pleasing centerpiece you’ll savor with pure culinary delight.
Ingredients
Scale
Meat and Protein:
- 2 pounds ground beef
- 8 ounces smoked sausage (kielbasa), optional
- 2 large eggs, beaten
- 1 head roasted garlic, mashed
Vegetables and Herbs:
- 1 cup peeled and grated yellow onion
- ½ cup fresh parsley leaves, finely chopped
- 3 heads garlic
Spices, Seasonings, and Binding Ingredients:
- 1 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 teaspoon cayenne
- 1 teaspoon paprika
- ½ teaspoon Old Bay spice mix
- Kosher salt
- Freshly ground black pepper
- 1 cup ketchup
- ⅓ cup light brown sugar
- 3 tablespoons Worcestershire sauce
- 5 shakes Worcestershire sauce
- 1 tablespoon apple cider or sherry vinegar
- 3 teaspoons olive oil
Instructions
- Craft the flavor-packed glaze by whisking together ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and a sprinkle of ground black pepper in a medium mixing bowl. Reserve the glaze for later use.
- Configure your cooking apparatus by preheating the oven or grill to 375 degrees Fahrenheit (190 degrees Celsius). For gas grills, establish medium heat on one side and low heat on the other; for charcoal grills, arrange medium-hot coals asymmetrically.
- Prepare a cooking surface by lining a baking sheet with aluminum foil or selecting a sturdy grilling tray to prevent messy drippings.
- Combine ground meat with breadcrumbs, finely diced onion, chopped parsley, cayenne, paprika, Old Bay seasoning, Worcestershire sauce, beaten eggs, and minced garlic. Season generously with salt and ground black pepper, ensuring thorough mixing.
- Mold the meat mixture into a cohesive loaf shape, strategically embedding kielbasa if desired. Ensure the sausage is completely enclosed within the meat mixture.
- Lavishly coat the meatloaf’s exterior with the prepared glaze, creating an even, glossy layer.
- Cook the meatloaf for approximately 60 minutes, either in the oven or on the grill’s cooler section, until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius) and the glaze caramelizes.
- For an optional flavor enhancement, roast whole garlic heads at 400 degrees Fahrenheit (204 degrees Celsius) for one hour, wrapped in foil with a drizzle of olive oil. Once cooled, squeeze the softened cloves into a paste.
- Allow the meatloaf to rest for 10 minutes before slicing to maintain moisture and structural integrity.
- Serve alongside roasted potatoes, a crisp salad, or use as a delectable sandwich filling.
Notes
- Cooking low and slow prevents the meatloaf from becoming dry or tough, ensuring a tender and juicy result.
- Fresh herbs like parsley add a vibrant pop of color and bright flavor to the meat mixture.
- Grilling or baking offers flexibility, allowing you to choose your preferred cooking method.
- The unique spice blend with cayenne, paprika, and Old Bay transforms this from a standard meatloaf to a flavor explosion.
- Make-ahead convenience lets you prep glaze and mix ingredients in advance, simplifying your cooking process.
- Versatile serving options range from classic dinner plate to next-day sandwiches, maximizing meal potential.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 535 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 110 mg