Classic Meatloaf

Chef

Cookbook

Meatloaf

Published by Chronicle

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This image courtesy of Joseph DeLeo

Editor's Note:Here's a beloved dinner recipe that you'll want to make again and again! In this recipe for Classic Meatloaf, you'll use an assortment of fresh herbs, as well as hot sauce, Worcestershire sauce, and other ingredients, to create a meal that your family will love. Thiseasy meatloaf recipehas only three steps and can be assembled and ready to bake within minutes. If you like to multi-task, then you will need to keep this recipe at your fingertips; the bake time is about one hour, giving you plenty of time to work on a few household chores or even to relax with a good book.

这个基本的配方是我的版本基本meatloaf. You can vary the recipe as you like — for example, by using extra garlic or hot pepper sauce, replacing the bell pepper with additional onion, or using a mixture of fresh herbs — but this is a “blueprint” for the well-loved classic.Fluffy Mashed Potatoeswith butter floating on top are the natural side dish, for a perfect comfort-food plate.

Cooking MethodBaking

CostModerate

Recipe CourseMain Course

EquipmentBaking/gratin Dish

MealDinner

Taste and TextureMeaty, Savory

Ingredients

1 poundground beef
½ pound groundpork sausage
½ cup finely choppedyellow onion
½ cup finely chopped red orgreen bell pepper
2 tablespoons choppedfresh parsley
2garliccloves, minced
¾ cup driedbread crumbs
1 large蛋, lightly beaten
¼ cupwhole milk
3汤匙ketchup
1 teaspoon prepared yellowmustard
1 teaspoonWorcestershire sauce
2 or 3 drops Tabasco or other hot pepper sauce
½ teaspoonsalt
½ teaspoon freshly groundpepper
Parsleysprigs for garnish

Instructions

Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients except the parsley sprigs, and mix well. Turn the mixture into a lightly sprayed or oiled 9 x 5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour.
Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the parsley sprigs.