Traditional Meatloaf
Steve suggested making meatloaf this week. I plan to serve it with my curry roasted vegetables and cooked bulgar wheat.
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped (I used 3 baby carrots)
- 2 tsp Worscestershire sauce
- 1/3 cup chili sauce (ketchup or tomato sauce are just as good)
- 2 pounds or 1 kg of ground meat (I used extra lean beef plus a handful each of lean veal and pork for texture. It comes in a pack like that at the grocery store. Very handy!)
- 1 cup fresh bread crumbs (I used two toasted crusts because Steve leaves them in the freezer and topped up the rest with rolled oats)
- 1 large egg, beaten lightly
- 1/3 cup minced fresh parsley leaves (from my garden)
It is so easy to make and only takes a few mintues:
- Saute the vegetables in a drop of oil. Add all ingredients toa bowl and mix.
Note: this is not a job for the light of heart. Its best to knead the meat with your hands to really make sure it’s thoroughly mixed. Don’t forget to take off all your rings!
- Place meat in a loaf pan (I lined mine with parchment paper to make it easier to clean). Cook at 350F for 1 hour, 15 min. The edges will separate from the edges when it’s done. Smells awesome! I’m serving it with chutney.
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- finely diced veggies you can hide in the meat
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- Toss everything in a bowl and mix
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- Mix the meat thoroughly with your hands
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- The finished product
Tags: Steve's Fav List