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Old-Fashioned Meatloaf Recipe

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This recipe for Old-Fashioned Meatloaf, by , is from Phyllis's Curated Collection, 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!

Adapted from Diane Rossen Worthington's Diner


2 Tbsp. olive or vegetable oil
1 large yellow onion, chopped
1 large carrot, peeled and finely chopped
2 cloves of garlic, minced
2 lbs. of lean, ground beef (or mix of ground beef, pork and veal)
1 ½ cups fresh bread crumbs
2 eggs, lightly beaten
1 tsp. salt
½ tsp. freshly ground pepper
¼ tsp. dried thyme leaves, crumbled
¼ cup finely chopped fresh parsley (optional)
1 Tbsp. Worcestershire sauce
⅔ cup Ketchup
½ cup or more BBQ sauce (I use Bullseye Original)

Preheat oven to 350º and lightly oil a 9 X 5 inch loaf pan.

Warm the oil in a skillet over medium heat. Add the onion & carrot & cook, stirring occasionally, until softened, about 5 minutes. Add the garlic & sauté 1 minute longer. Remove from heat & set aside to cool. In a large bowl, combine the meat, bread crumbs & cooled vegetable mixture. In a medium bowl, whisk together the eggs, salt, pepper, thyme, parsley, Worcestershire sauce & Ketchup until combined. Pour the egg mixture over the beef mixture & mix using your hands just enough to combine. Do not overmix.

Pat the mixture gently into the prepared loaf pan. Don't compact it. Pour BBQ sauce evenly over the top & bake until the temperate registers 150ºF, about 1¼-1 ½ hours. Transfer to a rack & let cool for 10 minutes before cutting into thick slices. Serves about 6.

Personal Notes:
Personal Notes:
Love this meatloaf. It is in my regular rotation. This is a good opportunity to make a few baked potatoes while the meatloaf is cooking. Start them before the meatloaf.




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