The Weeknight Table

Ingredients (Grocery Store Aisles)

Bakery

• 2 slices white sandwich bread (crusts removed)

Dairy

• ¾ cup whole milk

Produce

• 2 cloves garlic, grated
• 1 cup diced bell pepper
• 1 cup chopped scallions
• ½ cup chopped celery

Meat

• 1½ pounds ground chuck
• 1 pound ground breakfast sausage

Pantry / Dry Goods

• 1 packet Lipton onion soup mix

Spices & Seasonings

• 1 tablespoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried fennel
• 1 teaspoon dried parsley
• ½ teaspoon herbs de Provence
• ½ teaspoon smoked paprika

For the Glaze

• 1 cup ketchup
• ½ cup brown sugar

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.

Start by making the panade. Tear the bread into small pieces and place them in a small bowl. Pour the milk over the bread and let it soak for 1–2 minutes, then mash gently with a fork until it forms a soft paste. Set aside.

In a large mixing bowl, add the grated garlic, diced bell pepper, chopped scallions, chopped celery, ground chuck, and ground breakfast sausage. Add the prepared panade to the bowl.

Sprinkle in the Lipton onion soup mix, kosher salt, onion powder, garlic powder, dried fennel, dried parsley, herbs de Provence, and smoked paprika. Using clean hands, gently mix just until everything is evenly combined. Do not overmix—this keeps the meatloaf tender.

Transfer the mixture to the prepared loaf pan, pressing it in lightly and shaping it into an even loaf.

Place the meatloaf in the oven and bake uncovered for 45–50 minutes, until it is mostly cooked through and firm.

While the meatloaf bakes, whisk together the ketchup and brown sugar in a small bowl to make the glaze.

Remove the meatloaf from the oven and spoon the glaze evenly over the top, spreading it into a thick layer. Return it to the oven and continue baking for 10–15 minutes, until the glaze is glossy and caramelized and the internal temperature reaches 160°F.

Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.