Hearty Meatloaf

Name: Hearty Meatloaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 3 slices white bread (crust removed); 1 cup carrot (shredded); 1 celery rib (minced); 1/2 cup onion (minced); 2 garlic cloves (minced); 1/2 cup ketchup; 2 teaspoons dry mustard; 12 ounces ground round; 12 ounces ground pork; 2 eggs (beaten); 2 teaspoons salt; 1 teaspoon ground pepper; 1 teaspoon Tabasco sauce; 1/2 teaspoon rosemary (chopped); 3 tablespoons ketchup; 2 1/2 teaspoons dry mustard; 1 tablespoon olive oil; 1/2 cup red onion (cut in rings); 3 tablespoons water; 1 tablespoon rosemary (garnish)

Submitted by One Little Deer

"This is adapted from the Martha Stewart meatloaf recipe. I've altered only a few things."

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Ready In:: 1hr 5mins
Ingredients:: 20
Serves:: 6-8

ingredients

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
¹⁄₂ cup onion (minced)
2 garlic cloves (minced)
¹⁄₂ cup ketchup
2 teaspoons dry mustard
12 ounces ground round
12 ounces ground pork
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
¹⁄₂ teaspoon rosemary (chopped)
3 tablespoons ketchup
2 ¹⁄₂ teaspoons dry mustard
1 tablespoon olive oil
¹⁄₂ cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

directions

Preheat oven to 400 degrees.
Process or crumble the bread and combine with the minced vegetables in a large bowl.
Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
Form the meat mixture into and elongated loaf on the parchment paper.
Mix the next 2 ingredients together and baste the loaf--set aside.
Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

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Reviews

Made this for PAC Autumn 2007, we LOVED it! DH says I should make 2 loaves at a time so that there will be 'leftovers', its so full of flavour and even better the next day. The only thing I did change, I baked it in a glass loaf pan, I wasn't too comfortable with having it just on a wire rack. And it was fine. I served it with fried potatoes and gravy, real comfort food :-) Thanks for a great recipe, One Little Deer!

Karen Elizabeth

RECIPE SUBMITTED BY

One Little Deer

I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills. Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.

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