One Bowl Meatloaf

Mix together, pat into a pan, and bake is a simple way to have dinner on the table in no time. Dishes are few, flavour and ease is high. This winter favourite, bathed in a rich tomato balsamic sauce, caramelizes the outside, making it the perfect amount of crispy and sweet. If you’re craving summer, take a slice, place it on a hamburger bun, and pop it under the broiler with a slice of cheese to make a simple yet hearty cheeseburger, without the need for the grill.

Ingredients

Meatloaf

1 lb.ground beef
1 lb. ground pork
¼ cup MyOlive Cilantro & Roasted Onion Infused Olive Oil
3 garlic cloves, finely chopped
½ cup BBQ Sauce
2 eggs, beaten
1 tsp smoked paprika
½ tsp chili powder
1 tsp sea salt
1 tsp cracked black pepper
½ cup panko style breadcrumbs
2 tbsp fresh thyme leaves

Topping:

1 cup ketchup
¼ cup brown sugar
1 Tbsp creamy Dijon mustard
2 Tbsp MyOlive Espresso Balsamic
2 tsp chili powder
1 tsp Worcestershire sauce

Preheat oven to 375°F and brush a 9 x 5 loaf pan with 1 tbsp olive oil. In a large bowl, add the beef and pork and mix until soft and well blended. Add the remaining meatloaf ingredients and mix lightly with your hands until just evenly mixed. Transfer the mixture into the loaf pan, smoothing the top and gently pressing to almost fill the loaf pan. In the bottom of the mixing bowl that is now empty, whisk together all the topping ingredients to form a smooth mixture. Spread evenly over the top of the meatloaf, then tap the pan on the counter to let the sauce run down the sides of the meatloaf. Bake the meatloaf for 50 to 60 minutes, then test to ensure the internal temperature is 170°F. Remove from the oven and immediately run a knife around the outside. Then let it cool in the pan for 10 minutes before attempting to remove it. Place a wire baking rack over the meatloaf, turn it upside down, and release it from the pan. Then, once it’s upside down on the wire rack, place a cutting board over the bottom and invert it so the glazed side is up. Slice and enjoy!