This is your Grandma’s meatloaf (but better since it features dry-aged ground beef)
- Difficulty (0 = Caveman, 5 = Thomas Keller): 3
- Serving size: 6
- Prep/cook time: 1 hour, 30 minutes
- Meat temp: Medium-well
- 1 stalk celery, minced
- 1 head garlic, minced
- 20 oz beef
- 1 tbsp dijon mustard
- 2 tbsp ketchup
- 1 cup bread crumbs
- 2 eggs
- Salt and pepper
- 1 carrot, shredded
- 2 cups ketchup
- In a large bowl, add the celery, garlic, beef, dijon, ketchup, bread crumbs, eggs, salt and pepper and shredded carrot and mix thoroughly.
- Preheat oven to 425°F.
- In a bread loaf pan, shape the meatloaf, make sure it comes up to the top.
- Once the meatloaf is laid, cover the top with a thick layer of ketchup.
- Put the meatloaf in the oven for 20 minutes, then lower the heat to 350°F and continue to cook for 35 minutes.
- Dry aged meat cooks faster. This meatloaf is excellent for a quick and easy meal.
- Let the meatloaf rest for at least 10 minutes before cutting, or it’ll crumble and dissolve.
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!