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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Classic Meat Loaf Recipe

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This recipe for Classic Meat Loaf is from "It All Began in Morehouse: The Best Cooks in the Midwest", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. unsalted butter
1-1/4 cups finely diced onion
1-1/4 cups finely chopped mushrooms-desired kind
1/2 cup finely diced celery (1 stalk)
1/2 tsp. dried thyme
1 tsp. minced garlic
1/2 cup grated carrot
1 cup fresh bread crumbs
1/2 cup half-and-half
2 eggs
1-1/2 lbs. ground chuck
1/2 lb. ground pork
4 slices bacon finely chopped
1-3/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/2 cup ketchup
2 T. brown sugar
2 T. cider vinegar
Directions:
Directions:
Preheat oven to 350º. Melt butter in a large skillet until foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and pepper. Cook 3 minutes being careful not to brown. Sprinkle with thyme. Rub garlic and a pinch of slat into a paste and add to pan. Stir until onions are clear. Add grated carrots and remove from heat. Cool completely. Meanwhile, soak bread crumbs in half-and-half. Lightly beat eggs. In a large mixing bowl combine meats, bacon, cooled vegetables, eggs and bread crumb mixture. Sprinkle the 1-3/4 tsp. salt and 1/2 tsp. pepper. mix with hands until well blended. Turn mixture into a rectangular baking dish (9x13) and shape into a 9x5 inch loaf. On the top make a shallow indentation around all sides. Combine the ketchup, brown sugar and vinegar and spoon over top to the indentations. Bake for 1 hour or until meat thermometer reaches 155º. Let rest 10 minutes before slicing.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I have been trying to make meatloaf for the family (they would always roll their eyes when I tried one after another) for 25 years and found this recipe in 2009--followed it exactly and it is delicious! Make sure the veggies are finely chopped and the carrots grated so they don't add crunch. The indentation helps to keep the ketchup topping from sliding off--it will slightly caramelize during baking. Excellent as leftovers too. I usually serve this with Mrs. T's potato and cheese blend pierogies. Enjoy!

 

 

 

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