Meatloaf alla Dee

Cathy White

By
@Cathy1225

This is a family favorite. It's a great way to get some veggies into the kids.

Sometimes I do 2lb of pork, veal and beef mixture instead of all beef.

This meatloaf is very tender & moist with the added vegetables.


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Rating:

Comments:

Serves:

5-6 people generously

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 lb
ground beef or (1lb beef & 1lb pork)
1
onion, medium, finely chopped
1
bell pepper, large, finely chopped (i used a red pepper)
2
carrots, finely chopped
1 Tbsp
olive oil
1 c
panko bread crumbs, seasoned
2
eggs
1/2 c
milk
1/4 c
ketchup
1 Tbsp
worcestershire sauce
1 clove
garlic, minced
1 tsp
seasoned salt
1 tsp
parsley, dried
1/2 tsp
basil, dried
1/4 tsp
ground black pepper
1/2 c
tomato sauce

Directions Step-By-Step

1
Preheat oven to 350°F
2
Finely chop onion, bell pepper and carrots. I use the mini food processor for this step. It's just easier.
3
Saute the onion, bell pepper & carrots in the olive oil for about 8-10 minutes or until soft.
4
Set vegetable mixture aside to cool down a little.
5
In a large mixing bowl, beat the eggs, then add in milk, ketchup, worcestershire sauce, minced garlic, seasoned salt, parsley, basil, black pepper and panko bread crumbs. Mix until combined.
6
Add ground beef and cooled vegetables and gently mix until combined. Be sure not to overmix, this will toughen the meatloaf.
7
Pat the mixture into a 9x5 inch loaf pan. Spread the tomato sauce on top.
8
Bake in oven until no longer pink inside for 1 hour - 1 hour & 15 minutes or until a meat thermometer inserted in the middle reads 160°F.
9
Remove from oven, let rest for 15-20 minutes. Enjoy!

About this Recipe

Course/Dish: Meatloafs
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom