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Old-Fashion Meatloaf Recipe

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This recipe for Old-Fashion Meatloaf, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Monday, September 29, 2008


3 tablespoon olive oil
1 yellow onion
3 cloves garlic, peeled and sliced very thin
1 carrot, peeled and diced
2 stalks celery, diced
1 cup dry red wine
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 pounds ground meat
1 cup rolled oats (not instant oatmeal)
4 eggs, lightly beaten
1/2 teaspoon nutmeg
2 tablespoons Worcestershire
salt and pepper to taste
1/2 cup ketchup
12 slices bacon

Preheat oven to 350. In a large saute pan, heat the olive oil over medium-high heat. Add the onion, garlic, carrots and celery and saute until tender. Season to taste with salt and pepper. Deglaze by adding the red wine, then add the parsley and thyme and cook to reduce the liquid to nearly dry. Remove from heat and allow to cool somewhat. Meanwhile, in a large bowl, mix the meat, oats, eggs, nutmeg and Worcestershire thoroughly. Add the warm onion mixture and again mix thoroughly, adding salt and pepper to taste. Form the mixture into a loaf shape on a greased or parchment-lined sheetpan. Cut a shallow groove from end to end and fill this channel with the ketchup. Wrap the loaf with bacon, bake for 1 to 1-1/2 hours or until it reaches an internal temperature of about 160. Let rest for 10 minutes, slice and serve.




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