My Favorite Meatloaf
2 tbsp olive oil
6 cloves garlic, chopped fine
1 onion, chopped
2 stalks celery, chopped
4 scallions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaf, crumbled well
1-1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
1 tsp Worcestorshire sauce
1 cup bread crumbs
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp each white and black pepper
1/4 tsp cayenne
1/2 tsp salt
1 tbsp dijon mustard
1 tsp ketchup (or a little more)
optional: I also add about 1-1/2 to 2 tbsp bottled bbq sauce
In olive oil, saute garlic, onion, celery, scallions, peppers and bay leaf til onion is soft and translucent. Combine the mixture with the remaining ingredients. Mix well and place in a 9x5-inch loaf pan. Bake at 350-degrees for 50 to 60 minutes.
About 10 minutes before meatloaf is through baking, remove dish from oven and drain most of the juices. Top with the following piquant sauce, and optionally sprinkle top lightly with celery seed, return to oven and bake 10 minutes longer or until meatloaf is done.
Piquant Sauce
In a small bowl combine:
3 tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp prepared mustard (like French’s)
Pat’s notes: This meatloaf is my favorite, especially with the piquant sauce on top. Meatloaf recipe adapted from: “My Mother’s Meatloaf”, Open Hand Celebration Cookbook. The Piquant Sauce is one my own mother used on meatloaf for almost 40 years. A slice of this meatloaf is wonderful the next day on a sandwich with wheat or french bread and a little mayo, mustard and lettuce...yum.
2 tbsp olive oil
6 cloves garlic, chopped fine
1 onion, chopped
2 stalks celery, chopped
4 scallions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaf, crumbled well
1-1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
1 tsp Worcestorshire sauce
1 cup bread crumbs
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp each white and black pepper
1/4 tsp cayenne
1/2 tsp salt
1 tbsp dijon mustard
1 tsp ketchup (or a little more)
optional: I also add about 1-1/2 to 2 tbsp bottled bbq sauce
In olive oil, saute garlic, onion, celery, scallions, peppers and bay leaf til onion is soft and translucent. Combine the mixture with the remaining ingredients. Mix well and place in a 9x5-inch loaf pan. Bake at 350-degrees for 50 to 60 minutes.
About 10 minutes before meatloaf is through baking, remove dish from oven and drain most of the juices. Top with the following piquant sauce, and optionally sprinkle top lightly with celery seed, return to oven and bake 10 minutes longer or until meatloaf is done.
Piquant Sauce
In a small bowl combine:
3 tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp prepared mustard (like French’s)
Pat’s notes: This meatloaf is my favorite, especially with the piquant sauce on top. Meatloaf recipe adapted from: “My Mother’s Meatloaf”, Open Hand Celebration Cookbook. The Piquant Sauce is one my own mother used on meatloaf for almost 40 years. A slice of this meatloaf is wonderful the next day on a sandwich with wheat or french bread and a little mayo, mustard and lettuce...yum.