This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

Posted on: Feb 4, 2006

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Ingredients

3 slices white bread (crust removed)

1 cup carrot (shredded)

1 celery rib (minced)

1/2 cup onion (minced)

2 garlic clove (minced)

1/2 cup ketchup

2 teaspoons dry mustard

8 ounces ground round

8 ounces ground pork

8 ounces ground veal

2 egg (beaten)

2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon Tabasco sauce

1/2 teaspoon rosemary (chopped)

3 tablespoons ketchup

2 1/2 teaspoons dry mustard

2 tablespoons dark brown sugar

1 tablespoon olive oil

1/2 cup red onion (cut in rings)

3 tablespoons water

1 tablespoon rosemary (garnish)

Directions

1
Preheat oven to 400°F.
2
Process or crumble the bread and combine with the minced vegetables in a large bowl.
3
Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
4
Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
5
Form the meat mixture into and elongated loaf on the parchment paper.
6
Mix the next 3 ingredients together and baste the loaf--set aside.
7
Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
8
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

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From: LeanneHock

On Dec 5, 2007

0 people found this review helpful

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From: JackieBabee

On Oct 11, 2007

This is my favorite meatloaf to make. I love the preparation and I love how it's cooked. The traditional loaf pan style just doesn't cut it compared to this!! I have been making this dish for over 6yrs now.. stole the recipe from my moms Martha cookbook (that I bought her for x-mas.. hehe)

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From: bluemoon downunder

On Apr 11, 2006

Don't be daunted by the seemingly long list of ingredients: this is a wonderfully flavoursome meatloaf, made so flavoursome because of the wonderful blend of what are essentially really quick to put together ingredients. My favourite meatloaves are those made with a mixture of meats and this one was no exception. I omitted the Tabasco sauce, I used 6 cloves of minced garlic (personal taste preferences) and I used half water and half merlot when cooking the onions (next time I'll use all merlot), but otherwise I made this exactly to the recipe. Thank you for sharing this recipe. It’s one I'll certainly be making again!

2 people found this review helpful

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From: evelyn/athens

On Feb 20, 2006

I wish I could rate this recipe higher - it's all there in terms of ingredients but my family just didn't enjoy it. My kids kept remarking that it tasted 'strange' and I think it must have been the dry mustard - can't for the life of me think what else it could have been. Anyway, only DH and I ate our meatloaf and we have a lot of leftovers. The kids got a cheese sandwich (2 of the 3 kids are normally not picky at all). It did make a light meatloaf, texturally, which both DH and I liked.

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Nutrition Facts
Serving Size 1 (317g) Recipe makes 6 servings
Calories 641
Calories from Fat 349		(54%)
Amount Per Serving		%DV
	Total Fat 38.8g	59%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.5g
Cholesterol 234mg		78%
Sodium 1349mg		56%
Potassium 927mg		26%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 1.9g	7%
	Sugars 13.6g
Protein 47.6g		95%
Vitamin A 3472mcg		69%
Vitamin B6 0.9mg		44%
Vitamin B12 2.1mcg		35%
Vitamin C 8mg		14%
Vitamin E 1mcg		5%
Calcium 106mg		10%
Iron 4mg		22%
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