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meatloaf from the daily grill

Recipe by
Judy Garcia
Gunnison, UT

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.

yield serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For meatloaf from the daily grill

  • 3 3/4 lb
    lean ground beef
  • 4 Tbsp
    butter or vegetable oil
  • 2-3 clove
    garlic, pressed or minced
  • 1-2
    shallots, finely chopped
  • 2/3 c
    onion, finely diced
  • 2/3 c
    celery, finely diced
  • 2/3 c
    carrots, finely diced
  • 4
    eggs, beaten
  • 1 c
    dry bread crumbs (can use seasoned)
  • 4 Tbsp
    dijon-style mustard
  • 3 Tbsp
    tomato catsup
  • 1 tsp
    worcestershire sauce
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/2 tsp
    sweet hungarian paprika
  • 1 pinch
    ground fennel
  • 2-4 lg
    lettuce leaves

How To Make meatloaf from the daily grill

  • 1
    Preheat 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.
  • 2
    Add 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.
  • 3
    Fold the wax paper over the top of each loaf, then top with a large lettuce leaf. Cover the pan with foil.
  • 4
    Place 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.
  • 5
    *Makes up to 4 loaves, depending on the size of your loaf pans. These loaves freeze well.

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