- loaf pan
- mixing bowl
- food processer (optional and faster)
- Sharp Knife
- fork or potato masher (instead of food processor)
- Cutting Board
- spray oil
- wire cooling rack
- sauce brush
- sauce bowl
- 1-2 tablespoons olive oil
- 1 onion small diced
- 2 carrots small diced
- ⅓ cup celery small diced
- 3 garlic cloves minced
- 3 cups ground beef grass-fed or 80/20 all-natural
- 1- 1 ½ cups breadcrumbs gluten free optional
- 1 egg whisked
- 1 tsp salt kosher or table salt
- 1 tsp pepper
- ½ teaspoon liquid smoke optional
- ⅓ cup ketchup
- ¼ cup sugar
- ¼ cup balsamic vinegar
- 1 TBS worcestershire sauce
- Preheat the oven to 375 degrees.
- Spray a 9 inch loaf pan evenly with oil, or line the bottom with parchment paper to prevent sticking.
- Sauté onions, carrots, celery and garlic with olive oil or water over medium heat for 5 minutes, until the onions are clear in color. Remove from heat and set aside.
- whisk the egg and mix with the raw ground beef and bread crumbs in a bowl.
- Add the cooked vegetable mixture to the beef mixture. If the combined mixture seems too moist, add an extra ½ cup of bread crumbs. Stir with a large wooden spoon until very well combined.
- Press the beef mixture in the sprayed or lined pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
- In a small bowl, stir together the glaze ingredients.
- After 30 minutes, remove the foil and paint the balsamic glaze over the loaf evenly (like frosting a cake) and bake for another 15 minutes, uncovered. Remove from the oven.
- Allow to sit for at least 20 minutes before slicing, evenly with a sharp knife. Careful to slice smoothly, not sawing back and forth. Sprinkle with fresh parsley if desired before serving.