Recipe by: Chef John V., A Good Cooking Recipe!
History: This is basically my late Mother Julia's recipe. The bread crumbs, milk and eggs combine to make it less dense and the parsley adds the proper taste. What a cold meatloaf sandwich it makes sliced thin on a fresh
Poppyseed roll with a little butter and red relish!
Serving size: 8
Preparation time: about 2 hours
3 pounds ground beef, 85% lean
3 large eggs, beaten
3 cups dried bread crumbs
1 1/2 cups milk
1 Tbsp. Salt
1 1/2 tsp. black pepper
1 1/2 tsp. thyme
6 Tbsp. ketchup
3 tsp. sugar
3 Tbsp. vegetable oil
3 Tbsp. butter
3 cups onions, diced fine
1 1/2 cups celery, diced fine
1 1/2 tsp. garlic, minced
3/4 cup parsley, chopped fresh
Salt and Pepper as needed to season
1 cup onions, sliced fine for topping the meatloaf during baking
Pre-heat oven to 350° F. Melt the butter with the oil over medium heat in a pan, add the onions, celery and garlic and cook until soft and beginning to brown. Remove from the heat and let cool. In a large mixing bowl combine the ground beef, beaten egg, bread crumbs, milk, salt, pepper, thyme, ketchup and sugar. Mix well with a large spoon or use your hands (but wear a pair of surgical gloves to prevent cross contamination of germs). When mixed well, add the cooked vegetable mixture and parsley; mix everything together again. Cook a small piece in a frying pan and taste it to see if the level of salt and pepper is to your liking; adjust if necessary.
Form the mixture into a loaf about 12 inches long, 5 inches wide and 3 inches thick, pat together well and place in an oiled baking pan. Add 1 cup of water to the pan, top with sliced onions and place it in the oven. Bake for about 1 hour 45 minutes or until the internal temperature is 150° F. Remove from the oven and cover with foil. Let it sit for 15 minutes before cutting and serving. You may serve it plain, with a gravy, or even with ketchup or salsa.
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