Prep 15 mins
Cook 30 mins
This an adopted recipe and I'm happy to say I made it and it's 5* all the way. One of the best meatloaves I've ever made. I halved the recipe for the 2 of us but next time I will made it all and freeze 1/2. I used Ketchup instead of soy sauce and left out the fines herbes, I don't have any. I didn't have fresh mushrooms so I used canned.I baked to 160* on my thermometer and it took 1/2 hour. It was very moist and tasty, I don't understand how it sat on 'zaar for over 5 years and no one tried it. Very, very good.
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 lb mushroom, trimmed & sliced
- 1 onion, diced
- 1 cup celery, Thinly sliced
- 1 cup carrot, pared, Shredded
- 2 tablespoons water
- 2 lbs beef, Ground
- 1⁄2 cup all-purpose flour, Sifted
- 2 teaspoons salt
- 1 teaspoon seasoning salt
- 1 teaspoon fines herbes (optional)
- 2 tablespoons soy sauce or 1⁄2 cup ketchup
- Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan.
- Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender.
- Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl.
- Mix lightly, until well-blended.
- Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.
- Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
- Sprinkle with chopped parsley before serving, if you wish.