👩🍳 Instructions
1
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 8-10 minutes until softened. Stir in 1 tablespoon minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
2
In a medium bowl, combine fresh breadcrumbs and milk. Let sit for 5 minutes to soak.
3
In an extra-large bowl, combine ground beef, ground pork, cooled sautéed vegetables, milk-soaked breadcrumbs, beaten eggs, 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper. Gently mix until just combined; do not overmix.
4
Preheat oven to 350°F (175°C). Lightly grease a large baking sheet. Form the meat mixture into a free-form oval loaf, about 9x5 inches, on the baking sheet.
5
In a small bowl, whisk together ketchup, Dijon mustard, brown sugar, apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for the sauce.
6
Spread about two-thirds of the garlic sauce evenly over the top and sides of the meatloaf. Reserve the remaining sauce for serving.
7
Bake for 1 hour to 1 hour 15 minutes, or until an internal temperature of 160°F (71°C) is reached. The sauce should be caramelized.
8
Remove from oven and let rest on the baking sheet for 10-15 minutes before slicing. Serve with the reserved garlic sauce.
