Chef's Tip
Sauté the vegetables before adding them to the meatloaf mixture. This extra step caramelizes their natural sugars, removing excess moisture and developing deeper flavor that elevates the entire dish.
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- Heat 1 tbsp butter in a skillet over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more. Transfer to a large bowl and let cool for 5 minutes.
- Add ground beef, ground pork, eggs, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, parsley, salt, and pepper to the vegetable mixture. Mix gently with your hands until just combined. Do not overmix.
- Form mixture into a loaf shape (about 9x5 inches) on the prepared baking sheet.
- Bake for 50-60 minutes, until internal temperature reaches 155°F. Let rest for 10 minutes before slicing.
- While meatloaf is baking, prepare the Jägermeister gravy: Melt 3 tbsp butter in a saucepan over medium heat. Add flour and whisk continuously for 2 minutes to make a roux.
- Gradually whisk in beef stock, ensuring no lumps form. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Add Jägermeister and simmer for 5 minutes more. Stir in heavy cream and simmer until the gravy coats the back of a spoon, about 3-5 minutes. Season with salt and pepper to taste.
- For mashed potatoes: Place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
- Return potatoes to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- For asparagus: Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for the last 10-12 minutes of the meatloaf's cooking time, until tender-crisp.
Plating
Spoon a generous portion of mashed potatoes onto each plate. Place a slice of meatloaf partially on the potatoes. Drizzle the Jägermeister gravy over the meatloaf and potatoes. Arrange the roasted asparagus alongside. Garnish with a small sprig of fresh thyme.
Storage & Reheating
Store cooled meatloaf and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat meatloaf slices in a 350°F oven for 10-15 minutes or microwave individual portions. Reheat gravy in a small saucepan over low heat, adding a splash of beef stock or water if needed to thin. Mashed potatoes can be stored for up to 3 days and reheated with a bit of butter or milk to restore creaminess.
About This Recipe
This reimagined meatloaf elevates a classic American comfort food with influences from Jacob Wirth's German-American heritage. The addition of Jägermeister to the gravy introduces complex herbal notes characteristic of German spirits, while maintaining the familiar satisfaction of a well-made meatloaf. The combination of beef and pork adds richness, while the carefully balanced vegetables and seasonings create depth of flavor in this hearty, memorable main course.