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Smoky Meatloaf

Serves 6
Smoky Meatloaf

Ingredients

  • 1 cup unseasoned breadcrumbs
  • 1/3 cup half and half
  • 2 tablespoon olive oil 
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika 
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 pounds ground beef chuck (80/20)
  • 1/2 pound ground pork
  • 2 eggs
  • 3/4 cup ketchup
  • 8 ounces smoked provolone, cut into 1-by-1-inch strips
  • 1/4 cup honey
  • 1 teaspoon Dijon mustard

 

Directions

Preheat the oven to 350°F. Line a baking sheet with foil. Place the breadcrumbs into a large bowl and mix in the half and half; set aside. Heat the oil in a large skillet over medium heat. Add the onions, celery, garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper and paprika. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from the heat and deglaze the pan by stirring in the Worcestershire sauce; scrape mixture into the bowl with the breadcrumbs. Add the beef, pork, eggs, 1/4 cup of the ketchup and remaining 1 1/4 teaspoon of salt and 1 teaspoon of pepper. Mix with hands to combine. On the prepared baking sheet, form half of the mixture into a long, well-packed loaf shape, approximately 5 inches wide. Place the cheese, 2 strips side by side, in the middle of the meatloaf running the length of the loaf. Cover with the remaining meat mixture and seal edges around cheese well. Bake meatloaf until the internal temperature reaches 155°F, about 60 minutes. In a small bowl, mix together the remaining 1/2 cup ketchup, honey and mustard. Brush mixture over top of the loaf and bake 10 minutes more. Remove meatloaf from oven and allow to rest for 15 minutes before slicing. OKL Article End