my ma has never made meatloaf. at least not to my knowledge. my first experience was while living in the sorority house. life. changed.
kidding… but it was damn good!
i took inspiration from INA GARTEN’s recipe. added some more veggies.
serve with mashed potatoes & salad. maybe a glass of red wine if you’re feeling fancy.
- 1 Tbsp. olive oil
- 3 cups chopped yellow onions (3 onions)
- 3 carrots, peeled & diced
- 3 celery stalks, diced
- 1 tsp. chopped fresh thyme leaves
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 Tbsp. worcestershire sauce
- 1/3 c. canned chicken stock
- 1 Tbsp. tomato paste
- 1 lb. ground beef
- 1 lb. ground veal
- 1/2 c. plain dry bread crumbs or panko
- 2 eggs, beaten
- 1/2 c. ketchup
- parchment paper
preheat the oven to 325 degrees F.
heat the olive oil in a medium sauté pan. add the onions, celery, carrots,thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
off the heat, stir in the worcestershire sauce, chicken stock, and tomato paste. allow to cool slightly.
in a large bowl, combine the beef & veal, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. [don’t mash or the meat loaf will be dense]
shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. spread the ketchup evenly on top.
bake for 1 to 1.25 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. [a pan of hot water in the oven, under the meat loaf, will keep the top from cracking.]