Recipe by Olha
Meat loaf has never been so good! Here is a delicately seasoned mixture of beef and pork, jelly-roll style filled with a carrot and onion puree. Baked and served with steamed green beans and glazed onions, this entree needs only a salad and some dark beer to complete the meal. McCalls Cooking School.
FOR THE FILLING
- 2 lbs carrots, pared and cut up
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 cup finely chopped onion
- 1 teaspoon salt
- 1 dash pepper
- 2 eggs
- 1 cup grated day old breadcrumbs (in food processor)
- 1⁄4 cup milk
- 1⁄2 teaspoon dried thyme leaves
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs ground beef
- 1⁄2 lb ground lean pork
- 2 tablespoons chopped parsley
FOR THE GLAZE
- 1⁄2 cup catsup
- 2 tablespoons brown sugar
- 1⁄4 teaspoon dry mustard
- 10 medium onions, peeled
- 1 1⁄2 lbs fresh green beans
- butter or margarine
- 1 tablespoon granulated sugar
Directions See How It's Made
- In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender.
- Drain; MASH; measure 3 cups.
- In hot butter in skillet, sauté chopped onion, stirring, until golden.
- Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
- Preheat oven to 350°F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well.
- Add ground beef, pork, parsley and rest of onion; mix well.
- Roll out between two sheets of waxed paper placed on damp surface.
- Roll to form a rectangle 14 by 10 inches, 1/4 inch thick.
- Remove top sheet of waxed paper.
- Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge.
- Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
- Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well.
- Brush over meat loaf.
- Bake uncovered, 1 hour.
- Meanwhile in 1 inch boiling water with ½ teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
- Wash green beans; trim ends.
- Using string, tie beans into bundles, ten in each.
- In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender.
- Remove strings when on serving platter.
- In skillet, melt 2 Tablespoons butter with granulated sugar.
- Add onions; over medium heat, sauté, turning, until golden-brown-about 5 minutes.
- Arrange meat loaf and vegetables on warm platter.
- Pour 1/4 cup melted butter over beans.