A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Old Fashioned Meat Loaf
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- #38215
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 tablespoons vegetable oil
1 large onion, chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
2 pounds lean ground beef
1 1/2 cup fresh bread crumbs
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup fresh parsley, finely chopped
1 tablespoon Worcestershire sauce
2/3 cup tomato ketchup
1/2 cup tomato sauce
Additional tomato sauce for serving, optional
directions
Heat oven to 350 degrees F. Lightly oil a 9x5" loaf pan.
In a nonstick frying pan over medium heat, warm the vegetable oil. Add the onion and carrot and saute, stirring occasionally until the carrot begins to soften and the onion is almost translucent, about 4-5 minutes. Add the garlic and saute for 1 minute longer. Remove from heat and set aside to cool.
In a large bowl, combine the ground beef, bread crumbs and cooled cooked onion and carrot. In another bowl, mix together the eggs, salt, pepper, thyme, parsley, worcestershire sauce and ketchup; mix well.
Pour the egg mixture over the beef. Mix the ingredients together, handling just enough to evenly combine. Don't overmix.
Pat the meat mixture gently into the oiled pan; don't press too firmly. Pour 1/2 cup tomato sauce evenly over the top. Bake 60 minutes, or until the loaf has begun to shrink from the sides of the pan and a meat thermometer reads 150 degrees F. Remove from oven, let stand 10 minutes. Then cut into thick slices. Serve with additional tomato sauce or ketchup if desired.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
August 3, 2013
Classic meatloaf recipe for sure. It reminds me of the meatloaf you get at a really good diner. The texture is not too dry and not too moist and it makes good sandwiches with the leftovers. It also has a lot of flavor with the herbs in it. I finely grate the carrot instead of chopping it because my chopping skills usually leave it too coarsely cut for it to soften enough while cooking.
December 30, 2011
Easy to follow, came out great. I used about 6oz Caesar seasoned croutons and the rest regular bread, and added about 1/2 teaspoon honey to the tomato sauce topping, the tomato sauce had basil and garlic already in it, Contadena brand. Really tasty meal with mashed potatoes and peas.