Meatloaf (Courtesy of Joe Allen Restaurant) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is the most moist meatloaf I have ever eaten. The water bath is the trick I think. I do not use the celery but I have put it in for the sake of the original recipe. Ingredients:
2 tablespoons oil |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely shredded carrot |
2 cloves crushed garlic |
1 teaspoon fresh thyme |
3 lbs ground beef |
1 cup breadcrumbs |
2 eggs |
1/3 cup worcestershire sauce |
2 tablespoons mustard |
2 tablespoons steak sauce |
1 teaspoon salt |
ground black pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil. Cook onions, celery, carrots, garlic and thyme until very soft. Let cool.
3. Meanwhile, mix remaining ingredients well. Incorporate the cooked vegetables. Pack tightly into a 10 inch loaf pan and cook in a water bath for 1 hour.
4. For the water bath I just used a larger pan and filled with water and then set the loaf pan in the water. Also, I put ketchup on the top of my meatloaf before I cooked it.
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