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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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BHG,Scott Peacock recipe, adapted as suggested. I happen to love Meat Loaf, and this recipe is one of my all-time favorites. Ingredients:
2 tablespoons unsalted butter |
1 1/4 cups onions, finely diced |
1/2 cup celery, finely diced |
1/2 teaspoon dried thyme |
1 teaspoon finely chopped garlic |
1/2 cup grated carrot |
1 cup fresh breadcrumb |
1/2 cup half-and-half |
2 eggs |
1 1/2 lbs ground chuck |
1 1/2 lbs ground pork |
4 slices bacon, finely chopped |
1 3/4 teaspoons kosher salt |
1/2 teaspoon black pepper |
1/2 cup ketchup |
2 tablespoons brown sugar |
2 teaspoons cider vinegar |
Directions:
1. Preheat oven to 350°F
2. In large skillet heat butter until melted and foaming. Add onions and celery. Season to taste with salt and pepper. Cook three minutes, being careful not to brown.
3. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread in half-and-half. Lightly beat eggs.
4. In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. sprinkle the 1-3/4 teaspoon of salt and the pepper. Using hands, mix until well blended.
5. Turn mixture into rectangular baking dish. Using hands, shape into a 9x5 inch loaf. Make shallow indentation around sides.
6. For Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155°F Let rest 10 minutes.
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