Martha stewart's meatloaf recipe

Yield: 1 Servings

Measure Ingredient
3 slices Bread
½ cup Milk
2 tablespoons Olive oil
1 large Onion; chopped fine
1 Rib celery; chopped fine
2 Cloves garlic; minced
2 Carrots; peeled and grated
1 pounds Ground beef
½ pounds Ground pork
2 larges Eggs
¼ Chopped parsley
2 tablespoons Dijon mustard
1 tablespoon Salt
3 slices Bacon; up to 4
½ tablespoon Ground pepper

She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce of ½ cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp..

tomato paste.

Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl for 5 minutes. In the meantime, heat the olive oil in a skillet and add the onion, celery, and garlic. Cook them until soft and clear. Remove from heat and cool.

Place carrots in a large mixing bowl. Add the milk and bread mix, ground beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the onion mixture. Using your hands or a fork, mix it all.

Place this in a large ungreased baking dish or roasting pan. Place the bacon slices on top of this.(One time I had bacon, the next time I did not) Place the potatoes and leeks around the loaf. ( I did not do this, since I did have those two items.) Season with salt and pepper.

In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water.

Stir in the tomato paste. She used paste that comes in a tube, which would be very handy and less waste. Brush this on the loaf.

Bake, and brush the glaze on every 15 minutes. Bake 1 - ¼ hours. Let stand

10 minutes before slicing.

Posted to KitMailbox Digest by "Kris Farley" <Bashan@...> on Apr 30, 1998

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