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Kulita's Meatloaf Spectacular

By kulita

· 804 views

blogs/blog-0524850001368975925.jpgThis is one of my favorite go-to recipes when cooking for my family. It it taken straight out of my cook book. I had to make this many times and finally have tweaked it enough to where everyone really like the flavor and texture of this version.

 

 

 

Prep time: 30 min

Total time: 90 min

 

 

INGREDIENTS

 

 

 

2 cups finely chopped onion

2 Tbsp freshly minced garlic

1 celery rib, chopped fine

1 carrot, chopped fine

½ cup finely chopped scallion

2 Tbsp unsalted butter

2 tsp salt

1 ½ tsp freshly ground black pepper

2 tsp Worcestershire sauce

2/3 cup ketchup

1 ½ pounds ground chuck

5 strips of uncooked bacon cut into 1/8 inch strips

3/4 lb ground pork

1 cup freshly toasted bread crumbs

2 large eggs, beaten lightly

1/3 cup minced fresh parsley leaves

 

 

DIRECTIONS

 

The key to this meatloaf is to make sure that the ingredients you get are fresh.

 

Preheat oven to 350°F.

 

In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes.

 

Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup (reserve the other 1/3) and cook, stirring for 1 minute.

 

In a large bowl combine the vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan, form a mixture into one 10-by 5-inch oval loaf and spread remaining 1/3 cup ketchup over loaf. You could also form this onto a cookie sheet.

 

Bake meat loaf in oven for 1 hour, or until a meat thermometer inserted in center registers 155°F

 

 

 

 

Serves 6
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    5 Comments

    Recommended Comments

    Aspiring Evangelist

    SassySenior

    Gastric Sleeve Patients

    Sounds Yummy! What do you do with the bacon?

  • Quote
    • Bariatric Evangelist

    kulita

    Gastric Sleeve Patients

    You combine it with the veggies, bread crumbs, eggs, and parsley. I listed it as part of the meats in the directions.

  • Quote
    • Aspiring Evangelist

    SassySenior

    Gastric Sleeve Patients

    Gotcha. Thanks.

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    • Bariatric Legend

    LipstickLady

    Pre Op

    Sounds yum! I cook my meatloaf in a muffin pans so that they are cupcake sized. They cook much faster and everyone gets one with mashed tater "icing" and gravy "drizzle". They freeze fabulously at this size and make great individual quick meals.

    I think I will try these in my mini muffin pan so I can pop myself out one or two once I get to full food stage. My kids will love the bacon in them!

  • Quote
    • Bariatric Evangelist

    kulita

    Gastric Sleeve Patients

    I have done that before too! I love it. If you get the mico muffin pan and make a batch of this you could make meatball sized moat loafs and whatever is left over could be used your spaghetti and "meatballs".

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