Yes, I know, you believe your mother’s meatloaf, like her spaghetti sauce, is the best. I challenge your belief with this meatloaf recipe.
No cardboard texture here. No need for a dark gravy to conceal the dull taste and grey color. This recipe is full of meats, vegetables and seasonings that make for a beautiful, comforting meatloaf that will have you begging for another slice.
After making this recipe, if you still believe Mom’s recipe is better, please send me that recipe!
3 slices white bread, crusts removed, cut or processed into a fine crumb. DO NOT use store bought breadcrumbs. Place in a large bowl.
1 carrot, peeled
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C parsley
Mince the vegetables by hand or in a processor and place all into the large bowl.
Add to bowl and GENTLY mix together:
½ C ketchup
2 t. Dry mustard
8 oz. pork
8 oz. veal (can substitute ground sirloin)
8 oz. ground round (can substitute ground chuck)
2 large eggs beaten
2 t. Salt
1 t. Pepper
1T. Tabasco
½ t chopped rosemary
Form into a loaf and place on a piece of parchment paper on a wire rack fit inside a baking pan. Cut the parchment paper to the outline of the meatloaf.
Mix together:
3 T ketchup
2 ½ t. Dried mustard
2 T brown sugar
Gently brush the ketchup mixture over the meatloaf.
Sprinkle with dried or fresh rosemary.
Bake in a 400 degree oven for about 55 minute or until an internal temperature of 160 degrees.
Allow to rest for 15 minutes.
[I did not create this recipe but cannot recall who did.]
