meatloaf from the daily grill
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I got this recipe off of the Fred Wix, Gabby Gourmet web site, Channel 2 News, Salt Lake City, Utah. I have never made the full recipe. I cut the amount of ground beef down to 2 lbs. and cut the remaining ingredients in half. It turns out great that way.
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yield
serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For meatloaf from the daily grill
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3 3/4 lblean ground beef
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4 Tbspbutter or vegetable oil
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2-3 clovegarlic, pressed or minced
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1-2shallots, finely chopped
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2/3 conion, finely diced
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2/3 ccelery, finely diced
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2/3 ccarrots, finely diced
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4eggs, beaten
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1 cdry bread crumbs (can use seasoned)
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4 Tbspdijon-style mustard
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3 Tbsptomato catsup
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1 tspworcestershire sauce
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1 tspsalt
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1 tspblack pepper
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1/2 tspsweet hungarian paprika
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1 pinchground fennel
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2-4 lglettuce leaves
How To Make meatloaf from the daily grill
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1Preheat oven to 375 degrees. Place ground beef in a large mixing bowl. In a medium-sized skillet, heat the butter or oil and add the garlic and shallots; saute for 3 minutes then add onion, celery and carrots. Continue to saute until the vegetables are tender. Remove from pan and let cool.
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2Add all ingredients, including the cooled vegetables, to the meat and mix well. Oil or spray 2-4* loaf pans and line them with wax paper, then pack with meat mixture.
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3Fold the wax paper over the top of each loaf, then top with a large lettuce leaf. Cover the pan with foil.
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4Place pans in preheated oven and bake for 1 hour and 15 minutes or until internal temperature reaches 165 degrees. Allow to sit 15 minutes before cutting into serving sized pieces.
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5*Makes up to 4 loaves, depending on the size of your loaf pans. These loaves freeze well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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