Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 27 Times
Can be made ahead of time.
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This is an unconventional meatloaf—instead of using bread, I add a raw grated potato, which gives the meat a light and moist texture. It is equally good served at room temperature.
Yield : Makes 4 servings
Prep Time : 20 minutes (includes cooking and cooling the onion)
Cooking Time : About 1 hour (unattended; plus 30 minutes or more for cooling)
Ingredients
- 2 tablespoons vegetable oil, plus some for greasing the foil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 baking potato, peeled and cut into large pieces
- 1 large egg
- 1 pound ground meat: (½ pound ground veal and ½ pound ground beef; both ground together)
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon low-sodium soy sauce
- ½ cup tightly packed finely chopped flat parsley
- Kosher salt
- Freshly ground black pepper
Directions
Preheat the oven to 375°F. Line a 9-by-5-inch Pyrex loaf pan with foil and brush the foil with oil.
In a small skillet, heat the oil over low heat. Add the onion and garlic and sauté until lightly golden, about 5 minutes. Remove from the heat and let cool.
Transfer the onion mixture to a food processor and add the potato and egg. Pulse until very smooth.
Transfer the mixture to a medium bowl, and add the ground meat, tomato paste, ketchup, soy sauce, parsley, and salt and pepper to taste. Mix with your hands until thoroughly combined. Place the meat in the foil-lined pan and smooth the top.
Place in the oven and bake for 55 minutes, or until lightly browned on top. Remove from the oven and let rest for 30 minutes before slicing (it will fall apart if it’s too hot.)
© 2012 Helen Nash
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
388 kcal
5 % daily value
28 % daily value
2 % daily value
721 mg
45 mg
25 g
3 g
2 g
15 g
129 mg
687 mg
7 g
25 g
21 % daily value
