Traditional Meatloaf

Steve suggested making meatloaf this week. I plan to serve it with my curry roasted vegetables and cooked bulgar wheat.

• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped (I used 3 baby carrots)
• 2 tsp Worscestershire sauce
• 1/3 cup chili sauce (ketchup or tomato sauce are just as good)
• 2 pounds or 1 kg of ground meat (I used extra lean beef plus a handful each of lean veal and pork for texture. It comes in a pack like that at the grocery store. Very handy!)
• 1 cup fresh bread crumbs (I used two toasted crusts because Steve leaves them in the freezer and topped up the rest with rolled oats)
• 1 large egg, beaten lightly
• 1/3 cup minced fresh parsley leaves (from my garden)

It is so easy to make and only takes a few mintues:

1. Saute the vegetables in a drop of oil. Add all ingredients toa bowl and mix.
   

   Note: this is not a job for the light of heart. Its best to knead the meat with your hands to really make sure it’s thoroughly mixed. Don’t forget to take off all your rings!

2. Place meat in a loaf pan (I lined mine with parchment paper to make it easier to clean). Cook at 350F for 1 hour, 15 min. The edges will separate from the edges when it’s done. Smells awesome! I’m serving it with chutney.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.