Rosemary and Carrot Meatloaf

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil.
  3. Saute onions, celery, carrots, and garlic until soft.
  4. Mix remaining ingredients well. It works best if you use your hands.
  5. Add sauteed veggies and mix again. Try not to mix too much or the loaf will become hard and dense once your cook it.
  6. Shape into a loaf in nonstick loaf pan.
  7. Bake for about 1 hour or until 160 degrees. Loaf should be firm but not dry.
  8. Pour off excess fat.
  9. Cover with foil and let sit for 10-15 minutes before serving.

Reviews

(1)
Most Helpful

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

beancooker March 15, 2006

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