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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My Grandmother wouldn't let any one in her kitchen until it was clean-up time so I've had to experiment countless times to get this recipe right. She made the best meatloaf in the world and this is as close as I've come. Ingredients:
1 tablespoon dried celery flakes |
1 tablespoon onion flakes (chopped dry onions) |
1 tablespoon garlic flakes (chopped dry garlic) |
2 stalks celery, diced |
2 tablespoons butter, margarine or 2 tablespoons oil, which ever you prefer |
1 lb lean hamburger |
1 lb ground pork |
1 lb ground lamb |
2 eggs |
1 -1 1/2 cup progresso italian-style fine bread crumbs |
1 teaspoon celery seed |
1 teaspoon salt (optional) |
3/4 teaspoon black pepper (optional) |
1 teaspoon marjoram |
1/4 teaspoon thyme |
1 pinch cayenne pepper |
1 teaspoon chervil |
1 teaspoon dried chives |
1/2 cup flat leaf parsley |
1 teaspoon worcestershire sauce |
Directions:
1. Place vegetable flakes in a coffee cup and cover with boiling water.
2. Sautee celery in your choice of fat.
3. Mix all the meats together.
4. In medium bowl, beat the eggs and add the remaining seasonings, but not the bread crumbs or the sauteed celery. Mix well.
5. Add the reconstituted vegetable flakes (most or all of the water will have been absorbed.
6. Add chopped parsley.
7. Mix all these ingredients well, using hands.
8. Put bread crumbs in a bowl so you won't have to put sticky fingers on your can of bread crumbs.
9. Add 1 cup bread crumbs to meat mixture and mix in well.
10. Add enough additional bread crumbs as needed to make a firm mixture-not too sticky and not too dry.
11. Place into loaf pan and bake at 350 degrees for an hour.
12. You can make two small loaves or one big one.
13. I serve with mashed potatoes, gravy and steamed broccoli.
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