2 large eggs
2 cups beef broth
1 cup Heinz ketchup
1/2 cup finely chopped, fresh flat leaf parsley
2 Tablespoons Dijon mustard
2 teaspoons dried rosemary, crumbled
2 teaspoons freshly ground black pepper
2 teaspoons McCormick garlic powder
1 and 1/2 teaspoons Morton salt
2 cups finely chopped onions
1 large, heavy red bell pepper, finely chopped (1 and 1/2 cups)
1 cup finely chopped celery
3 to 4 oz. medium-sharp cheddar cheese, grated (3/4 cup to 1 cup)
2 and 1/2 to 3 lb. ground chuck (I used 3)
1 cup fine, dry seasoned bread crumbs
Drippings from meatloaf pan
2 Tablespoons Kerrygold butter
2 Tablespoons warm water
2 Tablespoons cornstarch
salt and pepper, to taste
Preheat oven to 375
Position rack in middle of the oven. In a large mixing bowl, whisk eggs. Whisk in broth, ketchup, parsley, mustard, rosemary, pepper, garlic powder, and salt. Stir in onions, bell pepper, celery, and cheese. Crumble meat over egg mixture, followed by the dry bread crumbs. Using your hands, mix gently but thoroughly until all ingredients are evenly incorporated. Transfer meat mixture to a large, glass, rectangular baking dish (I use one that measures 10 x 15.) Spread the meat mixture into the pan as you would a cake, smoothing the top with a spoon.
Bake uncovered for 1 and 1/4 hours, or until the top is crusty and well-browned and a meat thermometer reads 145 degrees F. when inserted into the center of the loaf. Allow loaf to stand at room temperature for 10 to 15 minutes prior to cutting it into pieces.
Cut into pieces and transfer pieces to a large serving platter. Cover with heavy-duty aluminum foil while you make the gravy.
Place meatloaf drippings in a medium saucepan. Heat until gently simmering. Add butter. Combine water and cornstarch in a cup, using a fork to whisk them together. Slowly add the cornstarch mixture to the bubbling gravy and whisk in, stirring constantly, until thickened. Salt and pepper to taste. Serve over meatloaf and mashed potatoes.