Basic Meatloaf
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1medium onion, peeled and cut into 1-inch chunks
- 1large carrot, peeled, trimmed, halved and cut into ½-inch lengths
- 3small cloves garlic, smashed and peeled
- 2medium ribs celery, peeled with a vegetable peeler and cut into 1-inch chunks
- 1⅓pounds ground round
- ⅔cup unseasoned dried bread crumbs
- ⅔cup plus 4 tablespoons ketchup
- 1teaspoon kosher salt
- Few grinds black pepper
- 8oil-packed anchovies, minced
- 20calamata olives, rinsed, pitted and coarsely chopped
- 4heaping teaspoons capers, rinsed and coarsely chopped
- 2tablespoons Worcestershire sauce
- Additional ground black pepper
Optional (choose One or More)
Nutritional analysis per serving (4 servings)
584 calories; 34 grams fat; 12 grams saturated fat; 2 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 32 grams protein; 1340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack in the center of the oven, and heat to 350 degrees.
- Step 2
Put onion, carrot, garlic and celery in the bowl of a food processor, and pulse until the vegetables are chopped medium fine; there should be about 1⅔ cups of chopped vegetables.
- Step 3
Combine all of the ingredients, reserving 4 tablespoons of the ketchup.
- Step 4
Add optional ingredients, if desired. Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass baking dish. Bake for 30 minutes. Spread 1 tablespoon of ketchup over the top of each loaf, and bake for 10 minutes. Remove from oven, and let rest for 5 minutes. Using a pancake turner, remove each loaf and serve on individual plates.
Private Notes
Comments
I love this recipe b/c it it so simple and the "fillers" for the meatloaf are just vegetables and a small amount of bread crumbs. It holds together and cooks up perfectly, with no eggs. For optional, I used capers and Worcestershire.
Superb! I grated the carrot and finely chopped the onion and other veggies, along with a few mushrooms, the Worcestershire and threw in an egg. Nice portions!
Delicious! I had 2 lbs of beef, so I used 1 cup of panko and 1 cup of ketchup in the mixture. Discovered I was out of carrots, so I used 1 large red bell pepper instead. I chose capers as my optional item and added about 2 tablespoons - chopped them in the processor with the vegetables. It was definitely soft and difficult to tell when it was done (the extra moisture from the bell pepper probably contributed to this), but it was SO tasty. Will definitely make again!
Making in an Airbnb without all ingredients available, but seems to be a good basic recipe. I have to say that I did not have the veggies except garlic! So, I fell back on the tried and true, added 2 eggs, croutons, and shredded cheese. I'm used to eyeballing recipes, so it should be great! We'll see what the kids think!
Completely fell apart. Next time I’ll trust my instincts and add an egg. Hopefully, it will hold together once chilled. I usually only make meatloaf for the next day sandwiches, so fingers crossed it’s not a complete waste.
This was so tasty! I added spinach to the veggie mix for added oomph, otherwise kept true to the recipe. Everyone (including three children under 10) ate it all up and asked for more! This will be my new go-to meatloaf recipe.
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