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Old-Fashioned Meat Loaf

Source: Casual Cuisines of the World - Diner
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Rating: 4.5   Reviews: 24 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 45 Minutes
  Serves 6
For the most tender, moist meat loaf, use meat with 20 percent fat. A meat loaf pan, a wonderful recent invention consisting of one pan with drainage holes set inside a second pan, allows excess fat to drain out during cooking. Serve with a generous helping of mashed potatoes.
2 tablespoons vegetable oil
1 large yellow onion, 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
Old-Fashioned Meat Loaf Recipe at
Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Sauté until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool.

Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch 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.

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 thermometer inserted into center of loaf registers 150°F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes.

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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 480
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 1230mg
% Cal. from Fat: 39%
Cholesterol: 126mg
Protein: 38g
Spotlight Recipe Review See all 24 reviews »

Rating: 5
by: Marilyn, OK Reviewed: 04/04/2008
I loved this recipe...the meatloaf was really moist and tasted fantastic! My family loved it. It will be made many more times to come.
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