Old-Fasioned Meat Loaf-Theresa Ann O'Brien

Theresa had to be a snot and sent everything in metrics hee hee Theresa said: I improvise on a lot of the quantity needed for this recipe. I like a lot of carrots. My meatloaf tends to fall apart when I cut it. So I must not be packing it right. Sounds like a personal problem. This takes a long time to make,but its good. This is from The Best of Casual American Cooking: DINER, by Diane Rossen Worthington.

ingredients

2 tbl spn vegetable oil
1 lrg yellow onion, chopped
1 (or as many as you like) carrot, peeled & chopped
2 gloves garlic, minced
2lb (sirloin) ground beef
1.5 cups bread crumbs (seasoned store bought)
2 eggs, beaten (yes you can beat something!)
1 tsp salt (none if your Mom)
.5 tsp pepper (or to taste)
.25 tsp thyme (or to taste)
.25 tsp parsley (or to taste, I never have this to add)
1 tbl spn Worcestershire sauce (or to taste)
2/3 cup ketchup/catsup whatever you want to call it
.5 cup tomato sauce,plus more for topping

directions

1
1. Saute onions and carrots in vegetable oil till onion is almost translucent (4-5min). Add garlic, saute about 1 min. more. Set aside mixture to cool.
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2. Preheat oven to 350 degrees. Lightly oil loaf pan. (9x5x3in)
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3. Take all rings off, wash your hands, and get ready to get dirty. Head out of the gutter, please.
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4. Get a medium bowl. Whisk together eggs, salt, pepper, thyme, parsley, Worcestershire sauce, and ketchup.
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5. Get a LARGE bowl, and put it over your head. Combine beef, bread crumbs, and cooled vegetable mixture. Use your hands to mix as evenly as possible.
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6. Now mix liquid mixture from medium bowl into beef mixture. Close your eyes this is the dirty part! Again use your hands to evenly mix together. Do not overmix or loaf will be too compact and dry. It’s no fun when it’s dry.
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7. Put fully mixed mixture into greased loaf pan. Gently press do not pack mixture to hard.
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8. Pour .5 cup or as much as you like, tomato sauce evenly over the top of loaf.
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9. Bake until loaf has begun to shrink from sides of pan. This is the only time shrinkage is acceptable.
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10. Bake about 1.25 hours or until thermometer inserted in center registers 150 degrees.