Meatloaf and Brussel Sprouts

Ingredients

·         1 tablespoon olive oil

·         1 onion, grated on large holes of a box grater

·         1 garlic clove, finely chopped

·         ¾ cup ketchup

·         ¼ cup apple cider vinegar

·         1 tablespoon dark brown sugar

·         ¼ teaspoon cayenne pepper

·         ¾ cup low-sodium chicken broth

·         ½ cup chopped fresh parsley

·         2 large eggs

·         ⅔ cup fine breadcrumbs

·         ½ cup finely grated Parmesan

·         1 tablespoon kosher salt

·         ¼ teaspoon freshly ground black pepper

·         2 pounds ground beef chuck (15% fat)

·         Brussel Sprouts

Recipe Preparation

Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes, and transfer to a large bowl. Meanwhile, boil ketchup, vinegar, brown sugar, and cayenne in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Set it aside.

Transfer 2 tablespoons ketchup mixture add broth and parsley and blend until smooth. To this same broth add: eggs, breadcrumbs, parmesan, salt, and pepper to the onion and garlic previously prepared; mix to combine. Add beef and mix well with your hands to combine. Make a loaf shape with the beef and spread reserved ketchup mixture over top. Bake until an instant-read thermometer inserted into the center registers 165° and let rest 10 minutes before slicing.

For the brussel sprouts, with a knife cut the bottom of them, and carefully separate the leaves one by one (it’s worth it!), then heat up a skillet with olive oil and add the leaves to crisp them up, and sprinkle them with salt and pepper when tender.