Description
Subtle herb flavors immediately impress your taste buds reminding you this meatloaf had a garden influence!
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped (~ 1/2 cup)
- 1 teaspoon celery seed
- 1 large carrot, grated (~1/2 cup)
- 2 large garlic cloves, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 tablespoon dried basil
- 1–1/2 teaspoons salt
- 1 teaspoon dried mustard
- 1/2 teaspoon black pepper
- 1 large egg beaten
- 2/3 cup milk (evaporated milk or whole milk)
- 1/2 cup uncooked oats
- 2 pounds ground beef chuck (80 percent lean)
- 1/2 cup ketchup
Instructions
- Preheat oven to 350•.
- Heat olive oil in a heavy skillet.
- Sauté onion and carrot for about 5 minutes until onions are soft, translucent, and lightly browned. Precooked vegetables will infuse more flavor and moisture than raw to promote a light and tender meatloaf.
- Stir in the garlic and sauté an additional 30 seconds and set aside.
- Add parsley, oregano, sage, basil, dry mustard, salt, and pepper to the onion and carrot mixture.
- In a mixing bowl, combine ground beef, sautéed vegetables, egg, milk, and oats. Mix just enough to combine all the ingredients using your hands or mixer. Don’t over-mix or the meatloaf will be tough.
- Place mixture in a loaf pan.
- Bake for 1 hour and 15 minutes or 160• internal degrees. Use a digital thermometer. Don’t overcook it!
- Drain grease with pan strainer.
- Invert pan on serving platter. Top with ketchup or barbecue sauce. Let the meatloaf rest for 15 minutes before you cut to serve. Cutting slices too soon will cause the loaf to fall apart.
Notes
To promote a tender loaf, minimize mixing. Measure all ingredients in advance to add to the meat and mix everything one time.
- Category: Main dish: Beef
- Method: Baking
- Cuisine: American
Keywords: herbs, ground beef chuck, comfort food, sandwiches