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Prep 30 mins
Cook 1 hr
My Grandmother wouldn't let any one in her kitchen until it was clean-up time so I've had to experiment countless times to get this recipe right. She made the best meatloaf in the world and this is as close as I've come.
- 1 tablespoon dried celery flakes
- 1 tablespoon onion flakes (chopped dry onions)
- 1 tablespoon garlic flakes (chopped dry garlic)
- 2 stalks celery, diced
- 2 tablespoons butter, margarine or 2 tablespoons oil, which ever you prefer
- 1 lb lean hamburger
- 1 lb ground pork
- 1 lb ground lamb
- 2 eggs
- 1 -1 1⁄2 cup Progresso Italian-style fine bread crumbs
- 1 teaspoon celery seed
- 1 teaspoon salt (optional)
- 3⁄4 teaspoon black pepper (optional)
- 1 teaspoon marjoram
- 1⁄4 teaspoon thyme
- 1 pinch cayenne pepper
- 1 teaspoon chervil
- 1 teaspoon dried chives
- 1⁄2 cup flat leaf parsley
- 1 teaspoon Worcestershire sauce
- Place vegetable flakes in a coffee cup and cover with boiling water.
- Sautee celery in your choice of fat.
- Mix all the meats together.
- In medium bowl, beat the eggs and add the remaining seasonings, but not the bread crumbs or the sauteed celery. Mix well.
- Add the reconstituted vegetable flakes (most or all of the water will have been absorbed.
- Add chopped parsley.
- Mix all these ingredients well, using hands.
- Put bread crumbs in a bowl so you won't have to put sticky fingers on your can of bread crumbs.
- Add 1 cup bread crumbs to meat mixture and mix in well.
- Add enough additional bread crumbs as needed to make a firm mixture-not too sticky and not too dry.
- Place into loaf pan and bake at 350 degrees for an hour.
- You can make two small loaves or one big one.
- I serve with mashed potatoes, gravy and steamed broccoli.