Recipe by Sharlene~W
Very flavorful and moist meatloaf. I prefer serving it with a rice side dish--seems to go better with flavor than potatoes. Despite all the seasonings, it isn't too spicy. Found in a Good Housekeeping cookbook.
Top Review by Derf
Good spicy meatloaf. I used oatmeal instead of bread crumbs and chilli sauce instead of ketchup but otherwise followed the nice clear instructions. I did cook it longer, instead of spreading the topping on initially, I cooked it the hour and 15 minutes then brushed the topping on and cooked it another 30 minutes. It turned out great, we liked the spices used and will certainly make it again.
- 1 tablespoon butter or 1 tablespoon margarine
- 2 carrots, peeled and finely chopped
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 small green bell pepper, finely chopped
- 2 garlic cloves, crushed with garlic press
- 2 lbs lean ground beef
- 2 large eggs
- 1 cup fresh breadcrumb (about 2 slices)
- 1⁄2 cup ketchup
- 2 tablespoons ketchup
- 1⁄4 cup milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh coarse ground black pepper
Directions See How It's Made
- In nonstick 12-inch skillet, melt butter over medium heat.
- Add carrots, onion, celery and green pepper and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Add garlic and cook 1 minute more.
- Set aside to cool slightly.
- Preheat oven to 375 degrees.
- In large bowl, combine ground meat, eggs, bread crumbs, 1/2 cup ketchup, milk, Worcestershire, salt, cumin, thyme, nutmeg, cayenne, black pepper and cooked vegetables just until well blended, but not over mixed.
- In 13 x 9-inch baking pan, shape mixture into 10 x 5 inch loaf, pressing firmly.
- Spread remaining 2 tablespoons ketchup on top of loaf.
- Bake 1 hour 15 minutes.
- Let stand 10 minutes to set juices for easier slicing.