Old Fashioned Meatloaf

Author: Scripps Howard News Service/adapted from "Diner" by Diane Rossen Worthington
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Ingredients

Yield: 6 servings
Prep time: 30 minutes
Baking: 1 1/4 hours

1 tablespoon vegetable oil
1 large yellow onion, chopped
1 carrot, scraped, shredded or finely chopped
2 garlic cloves, minced
2 pounds lean ground beef
1 1/2 cups fresh bread crumbs
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
2/3 cup ketchup
1/2 cup tomato sauce (see note)


Directions

In a nonstick skillet over medium heat, warm the vegetable oil. Use for sauteing the onion and carrot, stirring occasionally, until the carrot begins to soften, 4 to 5 minutes. Add the garlic and saute for 1 minute longer. Remove from the heat and set aside to cool.

Have oven heating to 350. Locate a 9 x 5-inch loaf pan. Lightly oil the sides, if it's not a nonstick baking pan.

In a large mixing bowl, combine the beef, bread crumbs and the vegetable mixture. In a medium bowl, whisk together the eggs, salt, pepper, thyme, parsley, Worcestershire sauce and ketchup. Pour the egg mixture over the beef and use your hands or a sturdy kitchen fork to mix the ingredients. Handle just enough to combine evenly. Do not overmix or the loaf will be too compact and dry.

Pat the meat mixture gently into the loaf pan; don't press too firmly. Pour the 1/2 cup tomato sauce evenly over the top. Bake until the loaf has begun to shrink from the sides of the pan and an instant-read thermometer inserted into the center registers 150 degrees, about 1 1/4 hours. Transfer to a rack and let cool for 10 minutes.

Cut the meat loaf into thick slices and, using a spatula, lift out of the pan and place on warmed individual plates. Serve warm or cold, accompanied with more of the tomato sauce, if desired.

Note: For a sweet-sour glaze, delete the 1/2 cup tomato sauce and substitute 1/3 cup ketchup, 1 tablespoon prepared yellow mustard and 2 tablespoons packed brown sugar. Spread over the meatloaf after the first hour of baking so brown sugar doesn't burn (ketchup also contains sugar).

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