Steak Loaf - cooking recipe

Ingredients

1 large soft pretzel, cut into small pieces
2/3 cup wheat beer
1 tablespoon olive oil
1 large sweet onion, diced
1 small carrot, shredded
1 small parsnip, shredded
1 stalk celery, diced
3 garlic cloves, minced
1 cup baby spinach leaves, chopped
1 tablespoon fresh thyme leave
1 tablespoon tomato paste
2 lbs ground sirloin
1 egg, beaten
1 egg yolk, beaten
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish (optional)
1/4 teaspoon smoked paprika
1/2 teaspoon salt
pepper
1/4 cup steak sauce

Preparation

Heat the oven to 350\u00b0F and line a cookie sheet with parchment paper or foil.
Combine the pretzel pieces and beer in a small bowl and soak 30 minutes, occasionally stirring until the mixture is pasty.
Meanwhile, heat the olive oil in a deep frying pan over medium heat.
Add the onions, carrots, parsnips and celery and cook until the onions soften, about 8 minutes.
Add the garlic, spinach, thyme and tomato paste, stirring until spinach is wilted and mixture is coated in the paste. Remove from heat and set aside.
In a large mixing bowl, combine the sirloin, egg, egg yolk, Worcestershire sauce, horseradish (if using), paprika, salt, pepper, pretzel mixture (along with any remaining liquid), and vegetable mixture.
Fold the ingredients together with your hand until just combined.
Transfer the meatloaf mixture to the baking sheet and shape into a loaf roughly 9 x 4 inches.
Brush evenly with steak sauce.
Bake the meatloaf for 1 hour, until the middle of the loaf registers at least 155\u00b0F on an instant-read thermometer.
Cool 15 minutes before serving.