ChefXi OfficialA hearty, comforting meatloaf packed with finely diced celery and peppers, creating a moist texture and a vibrant flavor profile.
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
In a small skillet, sauté the diced celery, bell pepper, and onion in a touch of olive oil until softened. Add the garlic for the last minute. Let cool slightly.
Sautéing the veggies first prevents the meatloaf from becoming too watery while baking.
In a large bowl, whisk the egg, milk, and Worcestershire sauce together. Fold in the breadcrumbs and the cooled sautéed vegetables.
Add the ground beef to the bowl. Using your hands, gently mix until just combined. Do not overwork the meat.
Overmixing leads to a tough, dense meatloaf. Keep it light!
Shape the mixture into a loaf on your prepared pan. Bake for 40 minutes.
While baking, whisk together the ketchup, brown sugar, and mustard. Brush the glaze generously over the meatloaf.
Bake for an additional 15 minutes or until the internal temperature reaches 160°F.
Remove from the oven and let rest for at least 10 minutes before slicing.
Resting allows the juices to redistribute, ensuring a moist slice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.