There are two kinds of people in this world- those who absolutely abhor even the thought of meatloaf and those who could easily slip it into their weekly rotation of dinner recipes, eating it for lunch the next day placed atop soft white bread that is slathered with mayo. My mom is in the latter group, which is why I have perfected this meatloaf recipe for her. This recipe is packed-I repeat packed- with flavor. It is filled with finely minced onions and peppers, sage, dry mustard, garlic powder, and parsley and is cooked until the inside is juicy and the outside is perfectly browned. It is then topped with a mixture of ketchup and dark brown sugar. Even those who view meatloaf as a mundane dinner option will love this traditional meal amped up with loads of flavor. I serve it alongside buttery egg fettucine that is tossed with plenty of Parmesan cheese and peas. It’s quite addictive!

Classic Meatloaf with Ketchup-Brown Sugar Topping and Butter-Parmesan Egg Fettucine with Peas and Parsley

Serves 4-6

Ingredients:

• 1 ½ lbs. 80/20 ground beef 
• 2 eggs
• ¾ cups milk
• 1 cup seasoned, fine dry breadcrumbs
• ¼ cup seasoned panko breadcrumbs
• ¼ cup finely chopped Spanish onion
• ½ cup finely chopped red bell pepper
• 1 tablespoon fresh or dried parsley
• 1 teaspoon salt
• 1 teaspoon sage
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard powder, divided
• ½ teaspoon pepper
• ½ cup ketchup
• 2 tablespoons dark brown sugar

For the Butter-Parmesan Egg Fettucine with Peas and Parsley

• 12 oz. DeCecco Egg Fettucine, cooked according to package instructions 
• ¼ cup butter
• ¼ cup finely minced fresh parsley
• 4 oz frozen peas, rinsed with warm water until thawed
• ½ cup freshly grated Parmesan, plus more for serving
• Salt and Pepper, to taste

Directions:

1. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, gently combine the ground beef, eggs, milk, both kinds of breadcrumbs, onions, pepper, dried parsley, salt, sage, ½ teaspoon dry mustard, pepper, and garlic powder. 
3. Turn the meat mixture out onto the parchment paper and shape into a loaf. Bake for 50 minutes, until an instant-read thermometer inserted into the center of the meatloaf reads 145 degrees. 
4. In a small bowl, combine the ketchup, dark brown sugar, and ½ teaspoon dry mustard. Slather the mixture on top of the meatloaf and cook for an additional 10 minutes. 
5. Meanwhile, combine the cooked fettucine, butter, parsley, peas, and Parmesan. Season to taste with salt and pepper. 
6. Slice meatloaf into thick slices and serve alongside the buttery fettucine.

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