This meatloaf is chock full of veggies and packed with flavor. The glaze is made with items you most likely have on hand, ketchup, Worcestershire sauce, brown sugar, soy sauce and Dijon. This mixture plays double duty as a seasoning for the meat and a topping for the loaf.
About the meat
Meatloaf is always better with a mixture of meats. That can present a problem if you don’t go to a meat market with a live person. If you purchase packaged meats, chances are you will get 1 1/4 to 1 1/2 lbs. of beef. All beef will give you a fine meatloaf. If, however, you go to a meat market and can purchase a mixture of beef and pork, you will get even better results.
You might not even need the following photos, but I took them in case they entice you to try this meatloaf. Although it is delicious hot, it is even more delicious as sandwiches the next day.
Carrots, kale, onions and garlic are first sautéed until soft.
Stir the veggies and feta into the meat.
Pretty impressive looking with all the veggies and feta. Shape into a loaf that is about 9-inches long and 4-inches wide or 2 smaller loaves.
Looks like any other meatloaf before you cut into it and see all the veggies and feta.
Glazed Market Meatloaf with Feta and Farm Veggies
3/4 cup fresh breadcrumbs (grind day old or slightly stale bread in a food processor)
3 tablespoons milk or cream
1/2 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon Tamari or soy sauce
1 tablespoon Dijon mustard
1 large carrot (about 3 ounces), coarsely chopped
1 small onion (about 3 ounces), coarsely chopped
4 large cloves garlic, peeled
2 cups (packed) coarsely chopped kale (about 2 ounces)
2 tablespoons unsalted butter
Kosher salt
1 pound lean ground beef
1/2 pound ground pork
3 ounces crumbled good-quality feta cheese
1 large egg
Freshly ground black pepper
1. Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper.
2. Put the breadcrumbs and milk (or cream) in a small bowl and mix. Let sit. In another small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon.
3. In the bowl of a food processor, combine the carrots, onions, garlic, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale.
4. In a medium nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and 1/2 teaspoon salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. (Don’t brown, just soften.) Transfer to a plate and let cool (10 to 15 minutes).
5. In a large mixing bowl, combine the beef, pork, feta, egg, several grinds of pepper, 1/2 teaspoon salt, the breadcrumb mixture, the cooled vegetables, and 3 tablespoons of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into one long, narrow loaf (about 9 inches long and 4 inches wide) or two or three smaller loaves. Spoon the rest of the ketchup mixture down the length of the top of the loaf (or loaves) and gently spread or brush it over the sides.
6. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes for large loaf, 35 to 45 for smaller loaves.
7. Let rest for 5 minutes before slicing
Makes 4 to 6 servings;
Recipe from Susie Middleton in Cooking the Vineyard.
