Get all the flavors of a plate of juicy meatloaf and a bowl of hearty chili in one comforting dish. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
12 ounces (340 grams, or about 2 small onions) onion, finely chopped
4.2 ounces (120 grams, or about 1 pepper) green bell pepper, finely chopped
1.4 ounces (40 grams, or about 1/2 a rib) celery, finely chopped
0.25 ounces (7 grams or about 1 large clove) garlic, finely minced
21.2 ounces (600 grams) ground beef
5.6 ounces (160 grams) ground pork
1 cup panko
1 large egg
1/4 cup tomato paste
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/3 cup ketchup
1 teaspoon cocoa powder
1 teaspoon chili powder
Directions
Put the oil, onions, bell peppers, celery and garlic in a frying pan over medium-high heat and cover with a lid. Let the vegetables steam for 10 minutes or until the onions are translucent and tender.
Remove the lid and sauté until the vegetables are reduced to about 1/3 of their original volume and the onions are starting to caramelize. Take the pan off the heat and let the vegetables cool.
In a large bowl, add the ground beef, ground pork, panko, egg, tomato paste, chili powder, cumin and salt. When the vegetables are cool enough to touch add them to the meat mixture and knead together with your hand (you may want to wear gloves for this).
Preheat the oven to 350 degrees F (175 C).
Line a baking sheet with aluminum foil for easy cleanup and then shape the meat mixture into a loaf of even thickness on the foil and place in the oven for 30 minutes.
Once the meatloaf is in the oven, mix the ketchup, cocoa powder, and chili powder in a small bowl.
After the meatloaf has cooked for 30 minutes, remove it from the oven and top it with the glaze. Return it to the oven until an instant read thermometer reads 155 F (68 C), about another 20-30 minutes.
Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.
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