Wednesday, January 14, 2009


I just love meatloaf. Mark rarely eats it. He'd rather a hamburger, but if I'm lucky, he'll humor me. I can't wait for him to try this recipe though. (He's in Costa Rica missing the meatloaf goodness.) It's amazing. Truly. Cooking the shaped loaf in a pan with water is the key to a moist loaf!

Serves 8
2 lbs ground meat (85% lean at WF is anti-biotic, hormone free for $3.99/lb)
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2-4 T butter or OO
1/4 t dried chili flakes
1 t thyme
1 t pepper
1 t sea salt
1.5 c whole grain bread crumbs
1 c cream
1 egg
4 T tomato paste or homemade ketchup

Soak breadcrumbs in cream.
Saute veggies in butter til soft.
Add seasonings.
Mix meat, veggies, crumb mixture and egg.
Form into loaf and place in a 9x13 pan.
Ice with tomato paste or ketchup.
Add 1 c water to the pan.
Bake at 350 for about 90 minutes.
Serve with ketchup, sauerkraut, or ginger carrots!

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