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Meatloaf with Spicy Ketchup

Meatloaf can take many forms. Free form, stuffed into a loaf pan, individual mini meatloafs; or meatballs. Mini meatballs are great hors d’oeuvres, serve with a tasty dipping sauce.

Scale

Ingredients

Spicy Ketchup
1 cup ketchup
2 tablespoons hot Dijon mustard, such as Inglehoffer
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry oregano
1/8 teaspoon chipotle powder

Meatloaf
3 large eggs
1/2 cup milk
1 cup breadcrumbs
3/4 cup grated onion
1/2 cup grated Parmesan cheese
2 tablespoons coarse mustard
1 tablespoon Italian herb seasoning
2 teaspoons minced cloves of garlic
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
2 pounds ground beef (15% fat)
1 pound ground pork
1 pound ground veal

Instructions

  1. Spicy Ketchup
  2. Whisk together the ketchup, mustard, Worcestershire sauce, ancho chili powder, cumin, coriander, oregano and chipotle powder.
  3. Meatloaf
  4. Crack the eggs into a large mixing bowl, add the milk and beat until frothy.
  5. Stir in the breadcrumbs, onion, cheese, mustard, herb seasoning, garlic, salt and pepper.
  6. Add the meat to the bowl and knead together until thoroughly combined.
  7. Forming:
  8. Weigh the mixture for whatever size and shape you want:
    1. Large meatloaf: 2 pounds
    2. Mini meatloafs: 7 ounces
    3. Meatballs: 2 ounces
  9. Place on a baking tray bake in preheated oven.
  10. Baking:
  11. Large Meatloaf – about 2 to 2 1/2 pounds
    1. Fresh: 300 degrees F for one hour
    2. Frozen: 350 degrees F for 20 minutes, lower the heat to 300 degrees F and continue baking for 40 minutes
  12. Mini Meatloaf – 7 ounces each
    1. Fresh: 300 degrees F for 25 minutes
    2. Frozen: 350 agrees F for 15 minutes, lower heat to 300 degrees F for 20 minutes
  13. Resting
    1. Rest for 10 minutes before slicing. This allows the meat to set.
  14. Meatballs – 2 ounces each
    1. Fresh: 350 degrees F for 12 minutes
    2. Frozen: 350 degrees F for 20 minutes

Notes

The optimum internal temperature is 165 degrees F.

Remove the meatloaf 10 minutes prior to the end cooking time, about 155 degrees F internal temperature, and generously glaze top and sides and cook for another 10 minutes.