HUMP DAY MEATLOAF

What’s better than a mid-week hearty meatloaf to keep everyone pushing through the end of the week.  I love a meatloaf with a side of mashed potatoes.  It starts with a hearty tomato onion relish made with sweet Vidalia onion, fire roasted tomatoes in a blend of herbs and spices.  This can be made any day of the week, not just hump day😉. 

     INGREDIENTS LIST

  • 2 pounds ground beef

  • 1 pound ground Italian sausage or ground pork

  • 3 cups sweet Vidalia onion

  • 14.5 ounce can fire roasted tomatoes

  • 2 teaspoons salt

  • 2 teaspoons of pepper

  • 2 tablespoons Worcestershire Sauce

  • 2 teaspoons Italian seasoning blend

  • 1 tablespoon Dijon Mustard

  • 1 cup breadcrumbs

  • 2 eggs

  • Whole milk if needed for moisture

  • Ketchup for topping

  • 2 tablespoons EVOO

  • 2 teaspoons minced garlic

  • 1 tablespoon tomato paste

  • ¼ cup brown sugar

Steps

Heat EVOO in a skillet on medium heat, add onion and cook till translucent (8 to 10 minutes)

 

Add drained can of fire roasted tomatoes, Worcestershire sauce, salt, pepper, Italian seasoning, tomato paste and cook approx. 10 minutes or until reduced by half

 

Remove from heat and come to room temperature

 

Easily mix the meats in a bowl to avoid a dense meatloaf, season with salt and pepper to taste, add relish to meat mixture, add beaten eggs, mustard, add half breadcrumbs and more as needed to form meatloaf. Note: if becomes too dry, add milk.

 

Place parchment paper on baking sheet and drizzle EVOO on paper

Place formed meatloaf on paper, sprinkle brown sugar on top, the coat top with thick layer of ketchup

 

 

Bake at 350 degrees for 1 hour and 15 minutes or until internal temperature reaches 160 degrees Fahrenheit.