Ingredients: |
Ingredients: 3 slices white bread
1 ea. carrot, sliced in 1/4" rounds
1 rib celery, cut in 1 /2" pieces
1 /2 med. onion, chopped
2 cloves garlic
1/2 c. flat leaf parsley
1/2 c. + 3 Tbl. ketchup
4-1/2 teas. dry mustard
1 -1/2 lbs of this combo each: ground pork sausage and ground round.
2 large eggs, beaten
2 teas. salt
1teas. pepper
1 Tbl. Tabasco, or to taste
1/2 teas. fresh rosemary, chopped (+ more needles for sprinkling)
2 Tbl. dark brown sugar
1 Tbl. olive oil
1 small red onion, 1/4" rings
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Directions: |
Directions:Heat oven to 400°. Remove crusts from bread. Process in food processor 10 seconds to fine crumbs. Transfer to large mixing bowl. Place carrots, celery, yellow onions, garlic and parsley in food processor. Process 30 seconds until minced. Put in bowl with bread. Add 1/2 c. ketchup, 2 teas. dry mustard, meats, eggs, S & P, Tabasco and rosemary. Knead 1 minute (do not over knead). Set wire rack into an 11 x 17 pan. Form elongated loaf on wire rack. Place remaining 3 Tbl. ketchup, remaining 2 1/2 teas. mustard and brown sugar in bowl. Using a pastry brush, glaze meatloaf. Place oil in sauce pan, when smoking, add red onions. Add 3 Tbl. water and cook until most water has evaporated. Cool onions and place on meatloaf. Bake 30 minutes on center rack in oven, then sprinkle rosemary needles on top. Bake until interior is 160 (about 25 minutes more). Cool 15 minutes before serving. |
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