Classic Meatloaf
Servings 4 to 6
Ingredients
2 Tablespoons vegetable oil
1 cup finely chopped onion
1 celery rib, finely chopped
1 carrot, finely chopped
1/2 cup finely chopped green onion, including the greens
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup barbecue sauce, divided 1/3 and 1/3
1 1/2 pounds of ground meat of choice
1 cup bread crumbs
2 large eggs, beaten slightly
1/3 cup chopped fresh parsley leaves
1/3 cup chopped fresh dill
Method
Heat oil on medium in a large, thick-bottomed skillet. Add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes.
Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.
Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the barbecue sauce. Cook for another minute and remove from heat to cool. Place mixture in a bowl and refrigerate until cool.
Preheat oven to 350°F.
Once the vegetables have cooled to the touch, place them in a large bowl with the ground meat, eggs, breadcrumbs, parsley & dill. Use your clean hands to mix them together until everything is evenly distributed.
Place the meatloaf mixture into a loaf pan and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the barbecue sauce.
Bake for 1 hour or until a meat thermometer inserted into the centre of the meatloaf reads 155°F.
Remove from oven and let sit for 10 minutes. Use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate. Cut into thick slices to serve.
Original recipe: simplyrecipes.com
Servings 4 to 6
Ingredients
2 Tablespoons vegetable oil
1 cup finely chopped onion
1 celery rib, finely chopped
1 carrot, finely chopped
1/2 cup finely chopped green onion, including the greens
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup barbecue sauce, divided 1/3 and 1/3
1 1/2 pounds of ground meat of choice
1 cup bread crumbs
2 large eggs, beaten slightly
1/3 cup chopped fresh parsley leaves
1/3 cup chopped fresh dill
Method
Heat oil on medium in a large, thick-bottomed skillet. Add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes.
Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.
Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the barbecue sauce. Cook for another minute and remove from heat to cool. Place mixture in a bowl and refrigerate until cool.
Preheat oven to 350°F.
Once the vegetables have cooled to the touch, place them in a large bowl with the ground meat, eggs, breadcrumbs, parsley & dill. Use your clean hands to mix them together until everything is evenly distributed.
Place the meatloaf mixture into a loaf pan and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the barbecue sauce.
Bake for 1 hour or until a meat thermometer inserted into the centre of the meatloaf reads 155°F.
Remove from oven and let sit for 10 minutes. Use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate. Cut into thick slices to serve.
Original recipe: simplyrecipes.com
