Meatloaf for Meatloaf Haters

Recipe by El Bistro
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dice and saute onion, green onion (including most of the green parts)and celery.
  • When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
  • Continue until onions are lightly browned. Set aside.
  • Preheat oven to 375 degrees.
  • Finely chop parsley.
  • Breifly soak bread in water.
  • Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
  • Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
  • Mold the meat into buttered loaf pan.
  • Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
  • Cook for 1 hour 15 minutes.
  • Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.
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