Old-Fashioned Meat Loaf
Yield: Serves 4 to 6
This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.
2 cups finely chopped onion
1 tablespoon minced garlic
1 celery rib, chopped fine
1 carrot, chopped fine
1/2 cup finely chopped scallion
2 tablespoons unsalted butter
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup ketchup plus additional as an accompaniment if desired
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup fresh bread crumbs
2 large eggs, beaten lightly
1/3 cup minced fresh parsley leaves
Preheat oven to 350°F.
In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute.
In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into 1 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf.
Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155°F.
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