3 slices white sandwich bread - crumble in food processor
2 medium to large carrots - cut into 1/2 inch pieces, to grind in food processor
2 large stalks of celery - cut into 1/2 inch pieces, to grind in food processor
1/2 large yellow onion - cut into 1/2 inch pieces, to grind in food processor
1/2 cup Italian flat-leaf parsley, minced in food processor
2 cloves garlic, minced
3/4 plus cup of ketchup
4 tsps. dry mustard
2 large eggs, beaten
2 tsps. salt
1 tsp. ground pepper
2 tbsps. dark brown sugar
Stuffed green olives to press into loaf after glazing
Instructions
Heat oven to 400 degrees.
Combine loaf ingredients, kneading until mixed. Do not
overknead; it can result in a heavy or dense loaf. Set a mesh
baking or cooling rack on a large cookie tray. (I used my oven
broiler pan instead) Cut or fold a piece of parchment paper to
create a base for the meatloaf and place it on the rack or broiler
pan top. If you’re using your broiler pan just make sure that
your parchment paper leaves room on the sides for the meat
drippings or fat to fall to the bottom tray – in other words, make
sure you don’t cover up all the holes. Form the loaf on the
parchment paper.
Combine the ingredients for the loaf glaze. Spread over the top
and sides of loaf with either a pastry brush or your hands. Push in
the stuffed green olives until they are flush with the surface of the
loaf.
Cook the loaf for 50 to 60 minutes or until a meat thermometer
inserted into the center of the loaf registers 160 degrees. Remove
from the oven and let rest for 15 minutes before slicing.
(I actually think this is an odd old-fashioned recipe from a time
when people almost always bought their meat at butcher stores.
Very rarely will you find ˝ pound each of beef, pork or veal ready
packed at a supermarket. In light of this I usually use whatever
is available. I usually end up combining beef and pork. Also – I
almost always make a loaf that uses somewhat more meat than
this; such as 1 pound or more of beef and 1 pound or more of
pork. If I do this I will adjust the recipe and use a bit more
bread, garlic, ketchup and vegetables and possibly another egg –
but I never change the salt, pepper or mustard. Even when I
make a larger meatloaf, 2 – 2 ˝ pounds I have never cooked it
for more than 1 hour in that it continues to cook while it rests.)
Originally Submitted
12/25/2011
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