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All American Meat Loaf Recipe

   
 

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     All American Meat Loaf

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
3 slices white sandwich bread - crumble in food processor
2 medium to large carrots - cut into 1/2 inch pieces, to grind in food processor
2 large stalks of celery - cut into 1/2 inch pieces, to grind in food processor
1/2 large yellow onion - cut into 1/2 inch pieces, to grind in food processor
1/2 cup Italian flat-leaf parsley, minced in food processor
2 cloves garlic, minced
 
3/4 plus cup of ketchup
4 tsps. dry mustard
2 large eggs, beaten
2 tsps. salt
1 tsp. ground pepper
2 tbsps. dark brown sugar
Stuffed green olives to press into loaf after glazing

Instructions
Heat oven to 400 degrees. Combine loaf ingredients, kneading until mixed. Do not overknead; it can result in a heavy or dense loaf. Set a mesh baking or cooling rack on a large cookie tray. (I used my oven broiler pan instead) Cut or fold a piece of parchment paper to create a base for the meatloaf and place it on the rack or broiler pan top. If you’re using your broiler pan just make sure that your parchment paper leaves room on the sides for the meat drippings or fat to fall to the bottom tray – in other words, make sure you don’t cover up all the holes. Form the loaf on the parchment paper.
Combine the ingredients for the loaf glaze. Spread over the top and sides of loaf with either a pastry brush or your hands. Push in the stuffed green olives until they are flush with the surface of the loaf.
Cook the loaf for 50 to 60 minutes or until a meat thermometer inserted into the center of the loaf registers 160 degrees. Remove from the oven and let rest for 15 minutes before slicing.
(I actually think this is an odd old-fashioned recipe from a time when people almost always bought their meat at butcher stores. Very rarely will you find ˝ pound each of beef, pork or veal ready packed at a supermarket. In light of this I usually use whatever is available. I usually end up combining beef and pork. Also – I almost always make a loaf that uses somewhat more meat than this; such as 1 pound or more of beef and 1 pound or more of pork. If I do this I will adjust the recipe and use a bit more bread, garlic, ketchup and vegetables and possibly another egg – but I never change the salt, pepper or mustard. Even when I make a larger meatloaf, 2 – 2 ˝ pounds I have never cooked it for more than 1 hour in that it continues to cook while it rests.)


Originally Submitted
12/25/2011





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