| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 4 | To 6 servi | ||
INGREDIENTS
| 2 | c | Onion; finely chopped |
| 1 | tb | Minced garlic |
| 1 | Celery rib; chopped fine | |
| 1 | Carrot; chopped fine | |
| 1/2 | c | Finely chopped scallion |
| 2 | tb | Unsalted butter |
| 2 | ts | Salt |
| 1 1/2 | ts | Freshly ground black pepper |
| 2 | ts | Worcestershire sauce |
| 2/3 | c | Ketchup plus additional as an accompaniment if desired |
| 1 1/2 | lb | Ground chuck |
| 3/4 | lb | Ground pork |
| 1 | c | Fresh bread crumbs |
| 2 | lg | Eggs; beaten lightly |
| 1/3 | c | Minced fresh parsley leaves |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a large heavy skillet cook onion, garlic, celery, carrot, and scallion in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, 1 minute. In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into a 5" x 10" oval loaf and spread remaining 1/3 cup ketchup over loaf. Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155 degrees F. Posted to MM-Recipes Digest V5 #016 by info@yourbestimage.com (Best Image) on Jan 16, 1998
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