- 1½ pounds ground meatloaf mix (beef, pork and veal)
- ½ yellow onion, finely minced or grated
- 1 clove garlic, finely minced or grated
- ½ cup seasoned bread crumbs
- 2 eggs, lightly beaten
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons milk
- ½ teaspoon fine sea salt
- ½ cup shredded carrot and zucchini (about ½ of a carrot and ½ a zucchini)
- 12/ cup ketchup
- 2 tablespoons grape jelly
- Preheat oven to 350 degrees.
- Place yellow onion through fine sea salt in a large mixing bowl. Combine into a paste.
- Break apart ground meatloaf mix as you add it to the bread crumb paste. The goal is to do the least amount of mixing, leading to a more tender meatloaf. Gently toss with your hands until evenly combined, some bits of bread crumb mixture might still be visible, that it okay.
- Line a 9x5 loaf pan with parchment paper. To create my own "meatloaf pan", I put a few holes in the bottom to allow fats to drip out.
- Take half of the mixture and press it into the loaf pan. Place shredded carrots and zucchini in a mound down the center and then cover all around and top with remaining meat mix. Press it all down snuggly to pack it in.
- In a small sauce pan, combine ketchup and grape jelly. Stir over medium-high heat until it has combined. Pour over top of meatloaf and place in the oven.
- Bake for 1 hour and 20 minutes at 350 degrees. Remove and allow to cool for several minutes before removing from the loaf pan by simply pulling up the parchment paper. Allow fats to drip before transferring to a serving dish and cutting.
Source: Savory Experiment
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