When we think of meatloaf, nostalgic visions of Grandma's creations often come to mind—wholesome, never quite the same, and always hearty. However, meatloaf has evolved, making its way onto fine restaurant menus and becoming a cherished comfort food. This recipe takes the classic meatloaf up a notch with the addition of Pecorino Romano cheese, a hard and salty Italian cheese made from sheep's milk. Blending beef and pork, and infused with fresh thyme. I highly recommend giving this meatloaf a shot. Could be your families new favorite. This recipe yielding two loaves, you not only get to savor it yourself but can also share the joy by gifting one. Step up your meatloaf game with a modern twist that perfectly balances tradition and a touch of current charm.
Cheers!
~Jolee
INGREDIENTS
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 3/4 cup grated carrots
- 1/2 cup chopped shallots
- 1/2 cup grated pecorino cheese
- 2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
- 2 tablespoons fresh thyme leaves
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons kosher salt
- 6 to 8 twists of a pepper grinder
For the glaze:
- 1/2 cup packed light brown sugar
- 3/4 cup ketchup
- 1 tablespoon Dijon mustard
INSTRUCTIONS
- Preheat the oven to 375 degrees F.
- In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
- For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of glaze.
- Transfer to the oven and bake (uncovered), for about 45-50 minutes.
- Take out when the internal temperature is 150 degrees. It will keep cooking as you need to leave it out for about 10 to 15 minutes to rest.
- Unmold and cut into slices.
- I really like the glaze, so if you want to double it –put half on the meatloaf and the rest into a saucepan on low. A great sauce to add to the top when serving.
