Old-fashioned Meat Loaf
Amy
Mike’s favorite meat loaf recipe
ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 cloves garlic, minced
- 2 lb lean ground beef
- 1 1/2 cups fresh bread crumbs
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme leaves, crumbled
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 2/3 cup catsup
- 1/2 cup tomato sauce, plus tomato sauce for serving, optional
directions
- 1
Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Saute until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Saute 1 minute. Removed from the heat and cool.
- 2
Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan (preferably a meat loaf pan). Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry.
- 3
Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides and instant meat termometer inserted into center of loaf registers 150 degrees F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes.
- 4
Cut the meat loaf into thick slices. Using a spatula, transfer slices to warmed plates. Serve warm or cold, accompanied with more tomato sauce, if desired.
notes
For the most tender, moist meat loaf, use meat with 20 percent fat. Serve with a generous helping of mashed potatoes.
Source: Mike
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