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Bursting-with-juices Meatloaf with Chili Cocoa Glaze

Prep Time:

30 mins

Cook Time:

60 mins

Total Time:

90 mins




  • 1 tablespoon olive oil
  • ½ cup milk
  • ½ sleeve ritz crackers, about one cup
  • 1 packet  Instant Beef Bone Broth
  • 1 pound 85% lean ground beef
  • 1 pound ground pork
  • ¼ cup parsley
  • 4 ounces mushroom
  • 1 carrot, loosely chopped
  • 1 small onion, loosely chopped
  • 2 cloves garlic, peeled and loosely chopped
  • For the glaze
  • 1 cup tomato puree
  • third cup brown sugar
  • quarter cup white vinegar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon chili powder


Make the Panade

Place the oven rack to the center position and preheat the oven to 350ºF. In a food processor, pulse the crackers. In a medium mixing bowl, combine the crackers crumbs and milk and stir to combine. Set aside.

Prepare the Vegetables

Add the garlic, mushrooms, carrot and onion to the food processor and pulse until minced. Heat the olive oil in a medium skillet or fry pan over medium-high heat. Add the minced vegetables and cook, stirring occasionally, until just softened—about 5 minutes. Set aside and let cool.


In a large mixing bowl, add the beef, pork, eggs, panade, cooled vegetable mixture, parsley, and the contents of the instant broth packet. Mix using your hands until all of the ingredients are evenly combined. Once the mixture looks cohesive and there are no lumps of unmixed meat, the mixing is complete. It’s important not to overmix as this will make the meatloaf dense. Brush a sheet of aluminum foil with olive oil to prevent sticking, and then use it to cover the loaf pan.

👨🏻‍🍳 The meatloaf is ready for baking at this point, but it you’re making ahead to bake at a later time, the foil-covered meatloaf can be stored in the freezer for up to 6 months. It can also be stored in the refrigerator for up to 24 hours.


When ready to bake, take a rimmed baking sheet (a roasting pan will also work—make sure the baking sheet or pan has sides to prevent the fat drippings from spilling) and place the loaf pan foil side down on the baking sheet. Unwrap the foil so it lays flat and bake the meatloaf for 30 minutes with the loaf pan on.

After 30 minutes, gently lift one side of the loaf pan using tongs or a utensil, flipping it off of the meatloaf.

Return the meatloaf to the oven and bake until the center reads 155º on an instant-read thermometer.

Make the Sauce

While the meatloaf bakes, heat a small saucepan over medium heat. Add the tomato puree, brown sugar, white vinegar, cocoa, and chili powder. Bring to a boil and simmer on low until it’s reduced by half, about 8–10 minutes.

Assemble and Serve

When the meatloaf is baked, remove the baking sheet from the oven and let the meatloaf rest for 10 minutes. Then, use a pie server to remove the meatloaf from the pan and place it on a serving platter. Spoon the warm sauce over the loaf and serve in 1½-inch slices.

In This Recipe

Instant Bone Broth
16 sticks / $28.00