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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This an adopted recipe and I'm happy to say I made it and it's 5* all the way. One of the best meatloaves I've ever made. I halved the recipe for the 2 of us but next time I will made it all and freeze 1/2. I used Ketchup instead of soy sauce and left out the fines herbes, I don't have any. I didn't have fresh mushrooms so I used canned.I baked to 160* on my thermometer and it took 1/2 hour. It was very moist and tasty, I don't understand how it sat on 'zaar for over 5 years and no one tried it. Very, very good. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 lb mushroom, trimmed & sliced |
1 onion, diced |
1 cup celery, thinly sliced |
1 cup carrot, pared, shredded |
2 tablespoons water |
2 lbs beef, ground |
1/2 cup all-purpose flour, sifted |
2 teaspoons salt |
1 teaspoon seasoning salt |
1 teaspoon fines herbes (optional) |
2 tablespoons soy sauce or 1/2 cup ketchup |
Directions:
1. Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan.
2. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender.
3. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl.
4. Mix lightly, until well-blended.
5. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.
6. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
7. Sprinkle with chopped parsley before serving, if you wish.
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