Grammies Meatloaf

Submitted by Chef #277091

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Yields: 2 loaves
• Serves: 6-8

ingredients

• 14.79 ml dried celery flakes
• 14.79 ml onion flakes (chopped dry onions)
• 14.79 ml garlic flakes (chopped dry garlic)
• 2 stalk celery, diced
• 29.58 ml butter, margarine or 29.58 ml oil, which ever you prefer
• 453.59 g lean hamburger
• 453.59 g ground pork
• 453.59 g ground lamb
• 2 eggs
• 236.59-354.88 ml Progresso Italian-style fine bread crumbs
• 4.92 ml celery seed
• 4.92 ml salt (optional)
• 3.69 ml black pepper (optional)
• 4.92 ml marjoram
• 1.23 ml thyme
• 0.25 ml cayenne pepper
• 4.92 ml chervil
• 4.92 ml dried chives
• 118.29 ml flat leaf parsley
• 4.92 ml Worcestershire sauce

directions

1. Place vegetable flakes in a coffee cup and cover with boiling water.
2. Sautee celery in your choice of fat.
3. Mix all the meats together.
4. In medium bowl, beat the eggs and add the remaining seasonings, but not the bread crumbs or the sauteed celery. Mix well.
5. Add the reconstituted vegetable flakes (most or all of the water will have been absorbed.
6. Add chopped parsley.
7. Mix all these ingredients well, using hands.
8. Put bread crumbs in a bowl so you won't have to put sticky fingers on your can of bread crumbs.
9. Add 1 cup bread crumbs to meat mixture and mix in well.
10. Add enough additional bread crumbs as needed to make a firm mixture-not too sticky and not too dry.
11. Place into loaf pan and bake at 350 degrees for an hour.
12. You can make two small loaves or one big one.
13. I serve with mashed potatoes, gravy and steamed broccoli.