Classic Meatloaf

By December 13, 2016

Meatloaf is the ultimate comfort food, and this simple, classic version is super simple!

 1 lb ground lean meat: beef, turkey, venison
 1 lb ground meat: pork, sausage-bacon patties
 1-2 carrots, finely grated
 1 stalk celery, grated
 1/2 onion, finely chopped
 2-3 cloves garlic, minced or grated
 2 eggs, lightly beaten
 1 cup bread crumbs
 1/4 cup rolled oats
 6 sage leaves, finely minced
 2 tsp minced fresh rosemary
 1 tsp salt
 1/2 tsp pepper
 1 tsp garlic powder
 1 tsp oregano
 2-4 tbsp tomato sauce (as needed to wet the dough)
 1.5 cups savory ketchup
1

Preheat oven to 375. Allow your ground meat to warm up a bit on the counter before mixing (from thawed, maybe 15-20 min.)

2

Oil or grease your baking dish. We used a rectangular 10 x 7, 2.5 qt. shallow baking dish. If you use something with higher sides (like a standard loaf pan), you might need a little longer in the oven.

3

Finely grate the carrot and celery and dice the onion. Using a fork, beat the eggs a little. Add the breadcrumbs and oats to a large bowl.

4

Add all the other ingredients to the bowl with the breadcrumbs, adding the mixed eggs and tomato paste last. Mix together using your hands for a few minutes, until it starts to become a bit tacky. If it needs a bit more moisture, use a few more tablespoons of tomato sauce.

5

Press it into your baking dish, and cover with your savory ketchup (our brand from Wholesome Valley Farm is delicious and not too sweet.)

6

Bake for 1 hour (internal temperature of 160), then allow to rest for 10 minutes before slicing. Serve with extra ketchup. Leftovers make delicious sandwiches or meatloaf burgers.

Inspired by Food52's Meatloaf, Plain & Simple.

Ingredients

 1 lb ground lean meat: beef, turkey, venison
 1 lb ground meat: pork, sausage-bacon patties
 1-2 carrots, finely grated
 1 stalk celery, grated
 1/2 onion, finely chopped
 2-3 cloves garlic, minced or grated
 2 eggs, lightly beaten
 1 cup bread crumbs
 1/4 cup rolled oats
 6 sage leaves, finely minced
 2 tsp minced fresh rosemary
 1 tsp salt
 1/2 tsp pepper
 1 tsp garlic powder
 1 tsp oregano
 2-4 tbsp tomato sauce (as needed to wet the dough)
 1.5 cups savory ketchup

Directions

1

Preheat oven to 375. Allow your ground meat to warm up a bit on the counter before mixing (from thawed, maybe 15-20 min.)

2

Oil or grease your baking dish. We used a rectangular 10 x 7, 2.5 qt. shallow baking dish. If you use something with higher sides (like a standard loaf pan), you might need a little longer in the oven.

3

Finely grate the carrot and celery and dice the onion. Using a fork, beat the eggs a little. Add the breadcrumbs and oats to a large bowl.

4

Add all the other ingredients to the bowl with the breadcrumbs, adding the mixed eggs and tomato paste last. Mix together using your hands for a few minutes, until it starts to become a bit tacky. If it needs a bit more moisture, use a few more tablespoons of tomato sauce.

5

Press it into your baking dish, and cover with your savory ketchup (our brand from Wholesome Valley Farm is delicious and not too sweet.)

6

Bake for 1 hour (internal temperature of 160), then allow to rest for 10 minutes before slicing. Serve with extra ketchup. Leftovers make delicious sandwiches or meatloaf burgers.

Classic Meatloaf

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