Ingredients:
- 1 Tbsp Unsalted Butter
- 1/2 medium Yellow Onion, finely diced
- 1 stalk Celery, finely diced
- 1 (6 oz) box Stove Top Stuffing Mix (Chicken or Beef flavour), unprepared
- 1/2 cup Milk (Whole or Semi-Skimmed)
- 1 Large Egg, lightly beaten
- 1 Tbsp Worcestershire Sauce
- 2 lb Ground Beef (80/20 mix recommended)
- 1/2 tsp Freshly Ground Black Pepper
- 1/2 cup Ketchup (for glaze)
- 2 Tbsp Light Brown Sugar, packed (for glaze)
- 1 tsp Apple Cider Vinegar (or White Wine Vinegar, for glaze)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a standard 9x5 inch loaf pan. Melt the butter in a skillet over medium heat. Add the diced onion and celery, and sauté gently for 5–7 minutes until softened and translucent. Set the aromatics aside to cool slightly.
- In the large mixing bowl, combine the stuffing mix, milk, lightly beaten egg, and Worcestershire sauce. Stir briefly until just combined, then allow the mixture to stand for 5 minutes to hydrate the dried stuffing.
- Add the cooled, sautéed onion and celery mixture, the ground beef, and the black pepper to the bowl. Use your hands or a wooden spoon to mix the ingredients together very gently, mixing just until the ingredients are distributed evenly. Do not overwork the meat.
- Transfer the meat mixture into the prepared loaf pan. Lightly press the mixture down and shape the top into a slight dome. Bake for 40 minutes without the glaze.
- While the meatloaf is baking, prepare the glaze: whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. After the initial 40 minutes of baking, remove the loaf from the oven. Brush the entire surface generously with about two-thirds of the glaze mixture.
- Return the loaf to the oven and continue baking for another 20–30 minutes, until the internal temperature reaches 160°F (71°C) in the thickest part. Remove the meatloaf from the oven, brush with the remaining glaze (if desired), and let it rest in the pan for 10 minutes before slicing thickly and serving.