A delicious and hearty meatloaf recipe with a flavorful twist, perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Chop the onion, celery, carrot, red bell pepper, and garlic into small pieces.
Uniform chopping ensures even cooking of the vegetables.
In a large frying pan, melt the butter over medium heat and sauté the chopped vegetables until softened, about 5-7 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Transfer the sautéed vegetables to a large mixing bowl and let them cool slightly.
Cooling prevents the eggs from cooking prematurely when added.
Add the salt, black pepper, ground cumin, nutmeg, half-and-half, ketchup, eggs, breadcrumbs, ground beef, and ground pork to the bowl with the vegetables. Mix until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it in a baking dish.
Wet your hands with water to prevent sticking while shaping the loaf.
In a small bowl, mix the ketchup, brown sugar, and mustard for the glaze. Spread it evenly over the top of the meatloaf.
The glaze adds a sweet and tangy flavor that complements the meatloaf.
Bake the meatloaf in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the meatloaf is fully cooked.
Let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf more flavorful.
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