Classic Meatloaf

Instructions

1. 1

   Preheat the oven to 325°F (165°C). Line a baking dish with lightly greased foil.

2. 2

   Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl.

3. 3

   Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don't overmix.

4. 4

   Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.

5. 5

   Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.

6. 6

   Meanwhile, stir brown sugar, ketchup, Dijon mustard, and Sriracha for glaze in a small bowl until brown sugar has dissolved.

7. 7

   Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit of glaze down the sides.

8. 8

   Return to the oven and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160°F (70°C). Start checking at 45 minutes and continue baking until meatloaf reaches that temperature.

9. 9

   Let rest for a few minutes before slicing. Serve hot and enjoy!