- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups panko bread crumbs
- 4 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco
- Kosher salt and freshly ground black pepper
- 3 pounds ground beef chuck
- 1 pound ground pork
- 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes
- Creamy Onion Gravy
How to make this recipe
- Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.
- Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.
The baked meat loaves can be covered and refrigerated for up to 4 days. Cut the meat loaves into thick slices and brown in a skillet to serve.
Medium-bodied Rhône-style red blend.