Super Moist Meatloaf

Super Moist Meatloaf 

Today the weather (cloudy and cool) and the mood (a bit stressful) was just right for good old comfort food. I find that the weather and of course our collective mood set the pace for the type of food that not just our bodies, but our souls need. Comfort food is a big, warm satisfying hug ... and today it's needed.
If you have leftovers, try my yummy Cheesy Beef Biscuit Empanadas!

Serves 4-6

2 lbs of ground beef, I recommend chuck 80/20 or 85/15.
1 tablespoon of olive oil.
1 1/2 yellow onion, small dice.

1 small bell pepper, small dice. Today I had yellow peppers on hand and that is what I used
1 teaspoon garlic, finely minced.
1/2 teaspoon fresh thyme, minced.
1/2 teaspoon fresh rosemary, minced.
1 tablespoon fresh Italian parsley.
2 tablespoons Worcestershire sauce.
1 tablespoon dijon mustard
1/3 cup dry sherry
1/3 cup bread crumbs - plain
2 eggs, beaten in 1/8 cup of milk
1 teaspoon kosher salt
1/2 cup Ketchup with one teaspoon of honey added and stirred

Preheat oven at 325 degrees F.

Add 1 tablespoon of olive oil to a saute pan, set at medium heat. Once the oil is shimmering, add in onion, pepper, thyme & rosemary. lower heat to medium low and cook for 8 minutes, stirring occasionally. You don't want the onions to brown just soften and release some their juices and sweetness. Add in garlic and parsley. Cook for an additional 2 minutes. Now add Worcestershire sauce, dijon mustard and dry sherry. If you don't have sherry you can use beef stock. Stir to incorporate the ingredients and simmer for 1 minutes. Take off the heat to cool.
In a large bowl, combine ground beef, bread crumbs,egg mixture, kosher salt and the reserved onion mixture. It's important that you work it through the beef without compacting it. That will make the meat tough. I gently run my fingers through the meat  and break it apart to incorporate the added ingredients. Place the ground beef mixture on a sheet pan lined with non-stick aluminum or parchment paper, shaping it into a rectangular loaf.  I never use a meatloaf pan, I think it makes the meatloaf dense and dry. Cover the top of the meat with the ketchup/honey mix. Bake for about 1 to 1 1/4 hour and your meat thermometer reads 160 degrees.  Remove from oven (don't let it sit in the oven), let cool at least 5 minutes before serving so it does not fall apart upon slicing. Enjoy!