Go Back

Grape-Nuts® Baked Meatloaf
Prep Time: 25 minutes
Total Time: 1 hour 10 minutes

Ingredients 

  • 2 teaspoons canola oil
  • 1 clove garlic
  • 1 large Spanish onion
  • 2 pounds ground beef, lean
  • 1 pound ground pork
  • 1 cup Grape-Nuts® cereal
  • ½ cup whole milk
  • 2 eggs
  • 2 tablespoons horseradish prepared (strained)
  • 1 teaspoon worcestershire sauce
  • ¼ teaspoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • ⅓ cup ketchup for mixing
  • ¼ cup ketchup for topping
  • ¼ cup fresh chives
  • ¼ cup flat-leaf parsley chopped
  • 2 tablespoons fresh thyme chopped

Directions

  • Preheat oven to 375°F. Prepare baking sheet with silpat (silicone baking mat) or parchment paper.
  • In large skillet over medium heat, sweat onions and garlic in canola oil until soft and translucent (no color). Remove from heat and transfer to plate. Cool in refrigerator.
  • In small mixing bowl, whisk together eggs and egg yolks. Add Grape Nuts, milk, horseradish and Worcestershire. Stir to incorporate. Allow to set for 10-15 minutes for Grape Nuts to soften.
  • In large mixing bowl, mix together ground beef and ground pork with hands until incorporated. Add cooled onion mixture, ketchup, salt, pepper, herbs and Grape Nuts mixture. Mix well.
  • To test for seasoning, make a small meat patty (2-inch diameter) and sauté in skillet. Allow to cool and taste for seasoning. If under-seasoned, add more salt and/or pepper.
  • Once combined, transfer the meatloaf mixture to the prepared baking sheet and firmly form into a brick shape, about 2 to 3-inches high by 5-inches wide. Meat should be compact, not loose. Bake at 375°F for 20 minutes.
  • Remove meatloaf from oven and brush the remaining ¼ cup ketchup over the top of the loaf. Return to oven and continue baking for 15-25 minutes more, until internal temperature reaches 160°F. Remove from oven and allow to rest for at least 10 minutes before serving. Sprinkle with fresh chopped parsley and chives.