ingredients

• 1 lb 50/50 ground beef/pork mix
• 3 slices stale bread, torn into small pieces
• 1 large egg
• 3/4 cup milk
• 1/4 cup Panko bread crumbs
• 1/2 cup ketchup
• 2 tbs mayonnaise
• 2 tsp smoked paprika
• 1 tsp thyme
• 2 tbs Worcestershire sauce
• 1 1/2 tbs minced garlic
• 2 cups baby spinach leaves, roughly chopped
• 1 tsp oregano
• 1 tsp ground mustard
• 2 tbs olive oil
• 1 1/2 tsp, each — salt & pepper
• 1 tbs hot sauce (optional)
• Large yellow onion, diced
• 3/4 cup diced celery
• 1 cup diced carrots
• 1/4 cup parsley, very finely chopped

cooking instructions

• Preheat oven to 375 degrees; line loaf pan with parchment paper
• Mix egg, milk in a large bowl; add shredded bread and let sit for ~5 minutes
• In a large skillet, heat oil; add onion, celery, carrots; cook until the onion is translucent
• Add garlic and spices; cook another 3-4 minutes until spices are aromatic
• Remove from heat and set aside to cool slightly
• Add meat, ketchup, mayonnaise, hot sauce, baby spinach and parsley to bread mixture
• Incorporate onion mixture
• Work by hand to combine all ingredients; do not overwork the mixture or the meatloaf will be tough!
• Shape into loaf and roll in Panko crumbs
• Place in loaf pan and cook on center rack of the oven for about 50 minutes, until a meat thermometer shows the internal temperature is at least 150 degrees

Variations: If you want to add a piquant note to the meatloaf, add 2 tsp capers and 3/4 tsp nutmeg. Want a more smokey note? Substitute BBQ sauce for the ketchup. Like a saltier version? Add 2 tbs soy sauce to the onion mixture while you saute. If you like a little extra crunch, add 3 tbs chopped water chestnuts (raw) to the meat mixture. British roots? Use HP Sauce instead of ketchup. HP has a really nice undertone of tamarind, which has a spicy, sour taste.