There are a million ways to make meatloaf (another roasted dish that we call “baked”), and I’m not about to say that this is the only way. You can play around with the seasonings all day, you can even trade off some chuck for round. However, I do strongly suggest that you pick out a nice roast at your market, take it to the meat counter, and ask the butcher to grind it for you.
I always sweat the onions before adding them to a mixture such as this-the taste will be sweeter. To sweat onion (or any aromatic vegetable), heat a small amount of fat (oil or butter) in a small sauté pan. Add the diced onion and stir to coat with the oil, cover, and cook slowly over low heat until transparent but not browned.
1 to 8 servings, depending on how hungry you are
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, meaty, salty, savory, spiced
- 2 large eggs
- 2 pound ground beef chuck
- 1½ cups diced onion
- 1 tablespoon minced garlic
- 2 slices white sandwich bread, diced
- 3 tablespoons ketchup
- ½ teaspoon paprika
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
- Large mixing bowl
- Small sauté pan
- Loaf pan
- Sheet Pan
Preheat oven to 350°F.
In a large mixing bowl, beat the eggs together. Using your hands, combine the rest of the ingredients and blend together. Now is the time to taste your food so you can adjust the seasonings if necessary. So, heat up a small pan and make a tiny patty of the mixture and cook it. If it tastes good, put the uncooked meat mixture into a 9 x 5-inch loaf pan and bake on a rack over a sheet pan. (If the cooked patty doesn’t taste good, adjust the seasonings, cook, and taste again). Cook for 1 hour and 15 minutes. Once out of the oven allow the meatloaf to rest in the pan on a rack for an additional 10 to 15 minutes. Remove the meatloaf from the pan and discard the rendered fat. Think about your mom, slice and serve.
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