Prep 30 mins
Cook 1 hr 15 mins
This meat loaf will remind you of diner food on old Route 66, a real blast to the past.
- 2 teaspoons vegetable oil
- 1 large onion, chopped
- 1 carrot, peeled and finely chopped
- 3 -4 garlic cloves, minced
- 2 lbs 80% lean ground beef (20% fat)
- 1 1⁄2 cups fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon dried thyme leaves, crushed
- 1⁄4 cup finely chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 2⁄3 cup catsup
- 1⁄2 cup tomato sauce, plus
- tomato sauce, for serving (optional)
- Saute vegetables in oil until carrots are soft.
- Add garlic and saute about 1-2 minutes longer.
- Remove from heat and set aside to cool.
- In a large bowl, combine beef, bread crumbs, and cooled vegetables.
- In another bowl, whisk together the eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup until combined.
- Pour egg mixture over beef and mix with hands, handling just enough to combine evenly.
- Do not overmix, or it will be too dry.
- Pat mixture gently into greased loaf pan, but do not press down too firmly.
- Pour 1/2 cup tomato sauce evenly over the top and bake at 350 degrees for approximately 1-1/4 hours.
- Place on a wire rack and cool for 10 minutes before serving.
- Cut into thick slices and serve warm or cold with extra tomato sauce, if desired.
- I use crushed, canned tomatoes sometimes and that is very good too.
I liked the texture and flavor of the loaf. Not the very best I've eaten, but it's right up at the top. I will keep this recipe and prepare it again.
the best i ever had
I make this recipe every time I make meatloaf and there is never any left! Awesome recipe!