Ingredients
1 lb ground chuck (80% lean)
½ carrot
½ rib celery
¼ onion
¼ red bell pepper
2 white mushrooms
2 garlic cloves
½ cup plain bread crumbs
1 egg
1½ tsp Worcestershire sauce
½ tsp dried Italian herbs
1 Tbsp olive oil
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp olive oil
for the glaze
1 Tbsp brown sugar
1 Tbsp ketchup
1 Tbsp Dijon mustard
hot sauce (sriracha) to taste
Directions
Preheat oven to 325°. Coarsely chop the carrot, celery, onion, red bell pepper, mushrooms, and garlic then add to a food processor. Pulse until finely minced.
Add minced vegetables, Worcestershire sauce, egg, Italian herbs, cayenne, salt and pepper to the ground beef in a large mixing bowl then mix with a wooden spoon. Add breadcrumbs and gently mix together with your fingers just until ingredients come together.
Line a large baking dish with aluminum foil and lightly coat with olive oil. Wet fingers and form meat mixture into a loaf (about 4 inches high by 6 inches across) then place it in the baking dish. Pre-bake for 15 minutes.
While the meatloaf is pre-baking, add brown sugar, ketchup, Dijon mustard, and hot sauce in a small bowl then stir until well combined.
Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze over the top of the meatloaf, then pull a bit of glaze down the sides of the meatloaf with the back of the spoon.
Return the meatloaf to the oven and cook for 30 to 40 minutes or until it reaches an internal temperature of 160°.
Allow to cool before slicing. Serve and enjoy.