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Beef Meatloaf: Meatloaf from the Daily Grill

posted by jgarcia 09-19-100 1:34 AM

Fred Wix, Gabby Gourmet web site, KUTV Channel 2 News, Salt Lake City, Utah.
Meatloaf from the Daily Grill

3 3/4 lbs. lean ground beef
4 Tbsp. butter or vegetable oil
2-3 cloves garlic, pressed or minced
1-2 shallots, finely chopped
2/3 cup onion, finely diced
2/3 cup celery, finely diced
2/3 cup carrots, finely diced
4 eggs, beaten
1 cup dry bread crumbs (can use seasoned)
4 Tbsp. Dijon-style mustard
3 Tbsp. tomato catsup
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. fresh ground pepper
1/2 tsp. sweet Hungarian paprika
Pinch ground fennel


Place ground beef in large mixing bowl. In medium-size skillet or frying pan, heat the butter/oil and add the garlic and shallots. Saute this mixture for 3 minutes, then add the onion, celery and carrots, and continue to saute until vegetables are tender. Remove from pan and let cool.

Add all of the remaining ingredients, including the cooled vegetables to the meat and mix well. Oil or spray loaf pans and line with wax paper, then pack each with meat mixture. Fold the wax paper over the top of each pan and top with a large lettuce leaf. Cover each with foil.

Place pans in preheated 375^ oven and bake for 1 hour and 15 minutes or until internal temperature is 165 degrees. Let set before slicing into serving-size pieces. Makes up to 4 loaves, depending on size of loaf pans. Freezes well.

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