Wednesday, January 26, 2011

Classic Meatloaf Recipe

Classic Meatloaf Recipe

Many meatloaf recipes call for ground veal or pork in addition to ground beef. You might want to experiment with a third each of beef, pork, and veal. If you don't have access to spicy ground pork or Italian sausage, add a pinch of fennel seeds and a half teaspoon of hot sauce to regular ground pork.
Preparation time: 20 minutes to prep, 1 hour to cook.


·         1 cup of finely chopped onion
·         1 celery rib, chopped fine
1 Tbsp minced garlic
·         1 carrot, chopped fine
·         1/2 cup of finely chopped scallions (can substitute onion)
·         2 Tbsp unsalted butter
·         2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
·         1 1/2 tsp freshly ground pepper
·         2 tsp Worcestershire sauce
·         2/3 cup ketchup
·         1 1/2 pounds of ground chuck
·         3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
·         1 cup fresh bread crumbs
·         2 large eggs, beaten slightly
·         1/3 cup minced fresh parsley leaves


1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

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