I don’t like ground beef, and I don’t like meatloaf. That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it! Halve the recipe if you want a small meatloaf. This calls for a food processor, but if you don’t have one, just mince the veggies. The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.
- 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
- 2 1/2 lbs ground beef
- 1 medium onion, peeled and cut into chunks
- 2 cloves fresh garlic
- 2 stalks of celery, cut into chunks
- 2 carrots, scrubbed and cut into chunks
- 1/2 cup fresh parsley leaves
- 1 large egg
- 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
- 2 teaspoons freshly ground black pepper
- 1 Tablespoon sea salt
- 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)
Heat oven to 375F. Place bread pieces into a food processor and pulse until fine crumbs form. Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).
Into the food processor bowl place: onion, garlic, celery, carrots, and parsley. Pulse until finely chopped.
Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper. Pulse until mixed.
Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.
Into a large bowl, put the ground beef and break it up with a fork. Gently mix the food processor mixture into the beef, until thoroughly combined.
Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).
Mix these three ingredients together, then brush over the top of the meatloaf:
- 1/2 cup ketchup
- 1 teaspoon dry mustard (like Keene’s)
- 2 Tablespoons brown sugar
Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.
Filed under food, Protein