TOTAL TIME: 2:30
PREP TIME: :15
- 2 lbs. 44 Farms Ground Beef
- 2 cups White bread crumbs (crust cut off)
- 1 cup White onion (small diced)
- 1/4 cup Celery (small diced)
- 2 Tbs. Garlic (minced)
- 1/4 cup Fresh Parsley (chopped)
- 1 cup Whole Milk
- 2 Eggs (beaten)
- 1/2 cup Parmesan Cheese
- 1 Tbs. Italian Seasoning
- 2 tsp. 44 Farms Salt & Pepper Blend
- 1 cup Ketchup
- 2 tsp. A1 Sauce
- 1/2 tsp. Worcestershire Sauce
- 1 cup Brown Sugar
Combine white bread, milk, egg, parsley, Italian seasoning and Salt & Pepper in large bowl. Set aside.
Sauté onions and celery in a pan until translucent, about 3 minutes. Add garlic and stir for 1 minute. Remove from heat and cool to room temperature.
Add ground beef and sautéed vegetables to the large bowl of remaining ingredients.
Mix all the ingredients until thoroughly combined.
Form the mixture into a loaf shape on a foil lined sheet pan. Chill for minimum of one hour or up to 12 hours before cooking.
Mix sauce ingredients together in a small pot and heat until the sugar has dissolved.
Pour 1/4 cup over top of meat loaf.
Place a foil tent over top the meatloaf and bake in the oven at 350ºF for 45 minutes.
Remove foil tent and pour 1/2 cup sauce over top and bake for an additional 20 minutes. Make sure the internal temperature of the meatloaf reads 155ºF before removing from the oven.
Let the meatloaf sit for 10 minutes before slicing and serving.