Classic Meatloaf

Ingredients

• 1 medium carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1/2 medium onion, coarsely chopped
• 1/2 medium red bell pepper, coarsely chopped
• 4 white mushrooms, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 1/2 lbs ground chuck
• 1 tbsp Worcestershire sauce
• 1 large egg, beaten
• 1 tsp dried Italian herbs
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1 cup plain bread crumbs
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 2 tbsp Dijon mustard
• 1 tsp Sriracha sauce, or to taste

Instructions

1. Preheat the oven to 325°F (165°C). Line a baking dish with lightly greased foil.
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. 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. Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.
5. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
6. Meanwhile, stir brown sugar, ketchup, Dijon mustard, and Sriracha for glaze in a small bowl until brown sugar has dissolved.
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. 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. Let rest for a few minutes before slicing. Serve hot and enjoy!