Vermont Country Meatloaf Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a small loaf pan or line a baking sheet with parchment and shape a free-form loaf. Brush or rub with 1 tablespoon olive oil if using a baking sheet.

Soften aromatics (optional but recommended)

In a small skillet over medium heat, add 1 teaspoon olive oil (from the 1 tablespoon) and sauté 1/2 cup finely chopped onion and 1 tsp minced garlic just until softened, about 2–3 minutes. Remove and let cool slightly. (You may use raw onion if preferred.)

Mix meatloaf

In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, 3/4 cup plain breadcrumbs, 1 large egg, 1/4 cup milk, the sautéed onions and garlic, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands or a fork to mix gently until just combined — avoid overworking to keep the loaf tender.

Shape and bake

Transfer the mixture to the prepared pan or form a loaf ~8×4 inches on the sheet. Smooth the top. Bake in the preheated 375°F (190°C) oven for 45–55 minutes, or until internal temperature reaches 160°F (71°C). If the top browns too quickly, tent loosely with foil.

Rest

Remove meatloaf from oven and let rest for 10 minutes before slicing. Reserve any pan juices for making gravy if desired.

Caramelize onions

While the meatloaf bakes (or after removing it), melt 1 tablespoon butter in a skillet over medium heat. Add 1 thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 10–12 minutes.

Make roux and deglaze

Push the onions to one side, add 1 tablespoon flour and cook for 1 minute to remove the raw flour taste. Slowly whisk in 1 1/2 cups beef stock, scraping up any browned bits. Add 1 teaspoon Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper.

Simmer and finish

Bring the gravy to a gentle simmer and cook 3–5 minutes until slightly thickened. Taste and adjust seasoning. If reserved pan juices from the meatloaf were saved, add up to 2 tablespoons to deepen flavor. Keep warm until serving.

Boil potatoes

Place 1.5 lbs peeled and chunked potatoes in a saucepan and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the pot. Add 2 tablespoons butter and 1/2 cup whole milk. Mash with a potato masher (or ricer for extra smoothness) until creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Combine and toss

In a bowl combine 2 cups thinly sliced green cabbage and 1/2 cup grated carrot. In a small bowl whisk together 1 tablespoon apple cider vinegar, 2 teaspoons mayonnaise, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Toss dressing with cabbage and carrot until evenly coated. Let sit 10 minutes to mellow, then taste and adjust seasoning.

Slice the rested meatloaf into thick slices and place on plates beside a scoop of mashed potatoes and a portion of slaw. Spoon warm onion gravy over the meatloaf (and a little over the potatoes if desired). Garnish with 1 tablespoon chopped fresh parsley.