Basic Meatloaf
Recipe: #23881
May 30, 2016
Categories: Meatloaf, Ground Beef, Carrot, Onions, Fathers Day Potluck, Sunday Dinner, Oven Bake, Non-Dairy, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe. I have since made this as a 1 serve and got 2 mini meatloaves (done in a muffin tin) and they only took 20 minutes to cook also you may prefer to grate your carrot rather than finely chopped and I also omitted the celery as I didn't have any on hand."
Ingredients
Nutritional
- Serving Size: 1 (240.3 g)
- Calories 486.7
- Total Fat - 26.8 g
- Saturated Fat - 8.7 g
- Cholesterol - 166.8 mg
- Sodium - 416.6 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 2.4 g
- Sugars - 6.1 g
- Protein - 38.2 g
- Calcium - 58.9 mg
- Iron - 5.3 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180C/160C fan forced.
Step 2
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Step 3
Combine mince, breadcrumbs and egg in a large bowl.
Step 4
Process onion, carrot, celery and garlic in a food processor until finely chopped.
Step 5
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Step 6
Place mixture in prepared pan, level surface and bake for 55 minutes or until cooked.
Step 7
Stand pan for 5 minutes, drain off excess liquid.
Step 8
Transfer to a chopping board and serve sliced with tomato sauce.
Tips
No special items needed.