Old-Fashioned Meat Loaf

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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.