Is Koji Cooks' Meatloaf Recipe Really the Best? Let's Find Out!

KOJI'S FAVORITE MEATLOAF

This meatloaf incorporates a subtle Italian/Japanese flair, resembling a meatball recipe but crafted in meatloaf form. It's a favorite of ours and simple to prepare. We prefer a firmer meatloaf as it slices well and holds together perfectly for a meatloaf Hero Sandwich, featuring sliced meatloaf, pickles, American cheese, lettuce, mayo, ballpark mustard, and ketchup on a sub roll!

MEATLOAF - Recipe (makes 1 large meatloaf)

3 pounds of 80/20 ground beef

3 slices of white bread cubed and soaked in 1/4c of milk for 30 minutes.

1 egg

1 cup ketchup - divided.

1 teaspoon Worcestershire sauce

2 tablespoons olive oil

1 red bell pepper, seeded and diced.

1 onion, peeled and diced.

1 carrot, julienned and sliced.

2 stalks of Celery diced.

1/4 cup of sun-dried tomatoes, chopped.

10 shishito peppers, stems trimmed and diced

2 teaspoons dry oregano

1-1/2 tablespoons minced garlic..

2 teaspoons kosher salt

30 grinds of black pepper.

METHOD

In a large bowl, mix the ground beef, soaked bread, egg, 1/2 the ketchup and Worcestershire sauce. Meanwhile, heat a large skillet over medium heat, add the olive oil, and then add the red pepper, onion, celery, sun-dried tomatoes, shishito peppers, oregano, garlic, salt, and pepper. Sauté for 5 minutes, let it cool to room temperature, and then combine with the meat mixture. Place in a meatloaf pan, top with the remaining ketchup, and bake for 60 minutes in a 375-degree oven set on convection or until the internal temperature reaches 160 degrees. Let it rest for 5 minutes before slicing.