Recipe by redjonesy
While at a wine cafe, I tasted the best meatloaf of my life. It was comforting, and classy, and the carrots gave the meatloaf a nice color and flavor. The chef there holds all his recipes as top secret, so I tried to recreate this recipe the best I could once I got home. This is the closest I've come; I combined several different recipes. This tastes best with a red wine reduction poured over top, but I'm still perfecting that part.
Top Review by beancooker
I am giving this less than 5 stars for for a couple of reasons but first the things I liked..the texture was great and the meatloaf was very moist. the idea of adding all the vegetables is a good one.In a good dish no one seasoning should dominate the rest and in this case the worcestershire sauce and the rosemary were way to strong. that was all you could taste. I will make this again and cut back on both and see what happens then. I have a feeling I will have a great meat loaf next time. thanks for sharing this
- 2 tablespoons oil
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1 cup finely chopped carrot
- 2 garlic cloves
- 2 1⁄2 lbs ground beef (meatloaf mixture is fine but sometimes makes the loaf too oily)
- 1 cup breadcrumbs
- 2 eggs
- 1⁄3 cup Worcestershire sauce
- 1⁄3 cup ketchup
- 2 tablespoons mustard
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
Directions See How It's Made
- Preheat oven to 350 degrees.
- Heat oil.
- Saute onions, celery, carrots, and garlic until soft.
- Mix remaining ingredients well. It works best if you use your hands.
- Add sauteed veggies and mix again. Try not to mix too much or the loaf will become hard and dense once your cook it.
- Shape into a loaf in nonstick loaf pan.
- Bake for about 1 hour or until 160 degrees. Loaf should be firm but not dry.
- Pour off excess fat.
- Cover with foil and let sit for 10-15 minutes before serving.