Wednesday, June 09, 2004
Robert's Easy Meatloaf
Meatloaf is terrific comfort food. Served with mashed potatoes and green peas, it’s as basic a meal as it gets. For some reason, most kids seem to love the texture of meatloaf and it certainly has appeal to kids of all ages. My kids’ Grandma loved it and wanted to take this recipe home with her to try out on her Mother (she’s 98!).
2 tablespoons olive oil
1 large red (or white) onion, finely chopped
4 garlic cloves, finely chopped
1 cup catsup
½ pound ground pork
½ pound ground veal
½ pound lean ground beef
1 egg, lightly beaten
1 ½ cups breadcrumbs
½ cup parmesan cheese
1 5.5-ounce can V-8 or vegetable juice
½ cup finely chopped fresh parsley
1 ½ teaspoons salt
1 teaspoon ground black pepper
Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Sauté onions until just tender (about 5 minutes) then add garlic; sauté another minute. Put the onions and garlic into a large bowl. Add ½ cup ketchup and all remaining ingredients; mix together lightly. Mold into 9x4-inch loaf on large baking sheet (or just use a bread pan); spread remaining ½ cup catsup (or more for catsup lovers) over top and sides.
Bake until thermometer inserted into center registers 165°F, approximately 1 hour. Let stand 10 minutes. Place on a serving dish, slice and serve.
Grown-up add-ons:
1 ½ teaspoons oregano
1 ½ teaspoons basil
1 grated lemon peel
You can always slice and freeze half of the loaf for sandwiches. Yumm-mm.
Should make 8 servings
2 tablespoons olive oil
1 large red (or white) onion, finely chopped
4 garlic cloves, finely chopped
1 cup catsup
½ pound ground pork
½ pound ground veal
½ pound lean ground beef
1 egg, lightly beaten
1 ½ cups breadcrumbs
½ cup parmesan cheese
1 5.5-ounce can V-8 or vegetable juice
½ cup finely chopped fresh parsley
1 ½ teaspoons salt
1 teaspoon ground black pepper
Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Sauté onions until just tender (about 5 minutes) then add garlic; sauté another minute. Put the onions and garlic into a large bowl. Add ½ cup ketchup and all remaining ingredients; mix together lightly. Mold into 9x4-inch loaf on large baking sheet (or just use a bread pan); spread remaining ½ cup catsup (or more for catsup lovers) over top and sides.
Bake until thermometer inserted into center registers 165°F, approximately 1 hour. Let stand 10 minutes. Place on a serving dish, slice and serve.
Grown-up add-ons:
1 ½ teaspoons oregano
1 ½ teaspoons basil
1 grated lemon peel
You can always slice and freeze half of the loaf for sandwiches. Yumm-mm.
Should make 8 servings
