Basic Meatloaf
Basic Meatloaf takes about 1 hour and 30 minutes from beginning to end. For $1.59 per serving, you get a main course that serves 10. One portion of this dish contains about 21g of protein, 12g of fat, and a total of 237 calories. It is brought to you by Eating Well. This recipe is liked by 448 foodies and cooks. If you have paprika, ketchup, celery, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Overall, this recipe earns a good spoonacular score of 59%. If you like this recipe, you might also like recipes such as Basic Meatloaf, Basic Trustworthy Meatloaf, and Barbara's Basic Meatloaf.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
2 pounds lean (90% or leaner) ground beef
1 tablespoon extra-virgin olive oil or canola oil
2 large stalks celery, cut into 2-inch pieces
3/4 cup dry whole-wheat breadcrumbs (see Tip)
1 large egg, lightly beaten
1 teaspoon garlic powder
1 large green bell pepper, cut into 2-inch pieces
5 tablespoons ketchup, divided
1 large onion, cut into 2-inch pieces
2 teaspoons paprika
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 tablespoon whole-grain mustard
2 tablespoons Worcestershire sauce
Equipment:
food processor
baking sheet
loaf pan
knife
oven
frying pan
bowl
kitchen thermometer
Cooking instruction summary:
Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons ketchup on top.Bake the meatloaf until an instant-read thermometer inserted in the center registers 165F, about 45 minutes. Let rest for 10 minutes before slicing.
Step by step:
1. Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).Pulse onion, bell pepper and celery in a food processor until finely chopped. (Or finely chop them with a knife.)
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes.
4. Transfer to a large bowl and let cool for 10 minutes.
5. Add 2 tablespoons ketchup, Worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables; stir to combine. Stir in egg and breadcrumbs.
6. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet.
7. Spread the remaining 3 tablespoons ketchup on top.
8. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165F, about 45 minutes.
9. Let rest for 10 minutes before slicing.
Nutrition Information:
covered percent of daily need
