Autumn Meatloaf

Ingredients:

1 lb ground beef

1 lb Italian sausage mix

2 eggs

1 medium carrot, peeled and chopped

½ red onion, chopped

4 oz cremini mushrooms, finely chopped

1 oz garlic, chopped

½ cup buttermilk

½ tsp ground cinnamon

1 tsp onion powder

1 tsp garlic powder

½ tsp ground nutmeg

1 Tbsp Dijon mustard

1 Tbsp honey

1 cup panko breadcrumbs

3 oz ketchup

1 cup dried currants

½ cup pepitas

1 Tbsp salt

1 Tbsp canola oil

Instructions:

Preheat the oven to 350°F (175°C).

1. Place a large sauté pan over medium heat and add the canola oil. Once hot, add the chopped carrot, red onion, mushrooms, and garlic. Sauté until softened and all liquid has evaporated.

2. Once the mixture is dry, add the cinnamon, onion powder, garlic powder, nutmeg, mustard, buttermilk, and honey. Cook for 2 minutes, then remove from heat. Let cool completely.

3. Once cooled, combine the sautéed mixture with the ground beef, Italian sausage, eggs, panko breadcrumbs, ketchup, currants, pepitas, and salt in a large mixing bowl (or mixer). Mix thoroughly until well combined and emulsified.

4. Spray a bread pan with nonstick cooking spray, then press the meatloaf mixture evenly into the pan. Cover the pan tightly with aluminum foil.

5. Bake for 35 minutes. Remove foil and continue cooking as desired for browning.