MEATLOAF FROM THE DAILY GRILL

Meatloaf from the Daily Grill image

Provided by Judy Garcia

Categories Beef

Time 1h45m

Number Of Ingredients 17

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3 3/4 lb lean ground beef
4 Tbsp butter or vegetable oil
2-3 clove garlic, pressed or minced
1-2 shallots, finely chopped
2/3 c onion, finely diced
2/3 c celery, finely diced
2/3 c carrots, finely diced
4 eggs, beaten
1 c dry bread crumbs (can use seasoned)
4 Tbsp dijon-style mustard
3 Tbsp tomato catsup
1 tsp worcestershire sauce
1 tsp salt
1 tsp black pepper
1/2 tsp sweet hungarian paprika
1 pinch ground fennel
2-4 large lettuce leaves

Steps:

1. Preheat oven to 375 degrees. Place ground beef in a large mixing bowl. In a medium-sized skillet, heat the butter or oil and add the garlic and shallots; saute for 3 minutes then add onion, celery and carrots. Continue to saute until the vegetables are tender. Remove from pan and let cool.
2. Add all ingredients, including the cooled vegetables, to the meat and mix well. Oil or spray 2-4* loaf pans and line them with wax paper, then pack with meat mixture.
3. Fold the wax paper over the top of each loaf, then top with a large lettuce leaf. Cover the pan with foil.
4. Place pans in preheated oven and bake for 1 hour and 15 minutes or until internal temperature reaches 165 degrees. Allow to sit 15 minutes before cutting into serving sized pieces.
5. *Makes up to 4 loaves, depending on the size of your loaf pans. These loaves freeze well.