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Meatloaf Recipe

Ingredients

How to make it

  • Put bread in food processor and blend until finely crumbled.
  • In a large bowl mix 3 lbs of meats, paprika, thyme, salt, and bread crumbs thoroughly. Use a potato masher to really mix it well if you don't like touching the meat; I use my hands. Refrigerate at least an hour but can be done the night before.
  • In a food processor finely chop garlic, celery, carrot, shallots, and bell pepper. If you like "chunks" you can chop the bell pepper and onion by hand. I have children so finely chopped, almost pureed works well for me. I put all of the veggies in at once and make a sort of paste.
  • Mix together meat and bread mixture, veggie mixture, tomato paste, and eggs. (Again, I use my hands, it seems to incorporate everything much better.) You can use a stand mixer or whatever you choose but you should be mixing for at least a 3-4 minutes.
  • Shape into a loaf. I don't recommend a loaf pan, it seems to make the meat retain the greases more. I use a cookie sheet and drain the juices half way through baking. It will NOT be dry, but it will have more of crust like surface which is delicious! (I have also done this in my stove top smoker and it was YUMMIE!)
  • Bake for about an hour at 325 degrees if you are using a cookie sheet.
  • After one hour, take the loaf out, drain remaining grease (if any), and add sauce for the top. Just spread it all over the top and sides being careful not to get too much on the pan (it will scorch). Bake another 20 minutes or so, until the sauce starts to dry a little and make a crust.
  • Watch this the first time you make it carefully. Check to make sure the bottom isn't burning. Cookie sheets tend to be thin and ovens vary.
  • Let rest 10 minutes or so after removing from the oven. Eat and enjoy!

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The Cook

DontUseeMe Bloomington, MN

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