Classic Meatloaf with Mac & Cheese

This is a classic combo for me. Many a Sunday nights followed by Mon, Tues, Wed afternoons and nights were filled with stuffing family faces with Mom & Dad’s culinary comforts in the form of Meatloaf with Mac & Cheese. Drool… And cooking is sometimes just about memories. So I had to make a batch of both and enjoy them for dinner, and lunch, then dinner again for a week straight. It was perfect. Who needs a veggie side when they’re in the meatloaf?

INGREDIENTS
2.25-2.5 lbs ground chuck (80% lean) I use a mix of .5 ground round, .5 pork, 1 lb ground chuck. I suggest veal in place of the ground round
1 carrot - shredded
1 rib celery - minced
½ onion - minced
½ red bell pepper - minced
½ green bell pepper - minced
3 cloves garlic - minced
3/4 cup plain bread crumbs
1 egg
1 tbl Worcestershire sauce
1 tsp balsamic
1 tsp dried Italian herbs
2 tbl olive oil
2 tsp salt
1 tsp black pepper
½ tsp cayenne pepper

In a large bowl, lightly mix together the ground chuck, carrot, celery, onion, bell peppers, and garlic. In a smaller bowl, mix together the egg, Worcestershire, balsamic, Italian herbs, olive oil, salt, pepper, cayenne and breadcrumbs. Add the wet ingredients to the beef mixture along with the breadcrumbs and thoroughly combine being sure not to overmix.

Form it in to a loaf and place into an oiled bread loaf pan or onto an oiled baking sheet.

Bake at 350 for about an hour - Internal temp should read 155 F. At the half hour mark, take out the loaf and paint a thick layer of ketchup on top. Or use this mix for a sweeter stickier glaze,

For the Glaze:
2 tbl brown sugar
2 tbl ketchup
2 tbl Dijon mustard

And the Mac & Cheese recipe? I went with my boy Chef John’s take on Thomas Jefferson’s recipe! Video below with a mixture of sharp cheddar, smoked gouda, and gruyere.