2-3 stalks of Celery (diced small)
2 medium Carrots (peeled and diced small)
1 dried Bay Leaf
Splash of Dry White Wine (I prefer Pinot Grigio)
2 tbsps. of dried Parsley
2 tsps. of dried Thyme
2 lbs. of Ground Beef (you can substitute Ground Turkey, if you want)
2 large Eggs (slightly beaten)
1 cup of dry Bread Crumbs (unseasoned) (I use Progresso brand)
1 cup of Ketchup (1/2 cup mixed inside of meatloaf and 1/2 cup reserved for the top of loaf)
1 tbsp. of Worchestershire Sauce
2 tsps. of Kosher Salt
1 tsp. of ground Black Pepper
Preheat oven to 350F. Line loaf pan with piece of parchment paper width-wise. Cut the parchment paper so only about a 1/2 inch is above the rim of the loaf pan.
In a skillet, heat olive oil over medium heat. Sauté diced onions, garlic, carrots and celery with bay leaf until tender.
When vegetables are almost done, add a splash of white wine, parsley, thyme and continue cooking until the alcohol has burned off and vegetables are tender. Remove skillet from fire and let contents cool off. Discard bay leaf.
Thoroughly wash your hands with soap before next step.
In a large bowl, combine ground beef, eggs, bread crumbs 1/2 cup of ketchup, Worcestershire sauce, cooled vegetables, salt and pepper. Mix together with your hands.
Once all ingredients are thoroughly combined, form a ball and transfer to parchment-lined loaf pan. Push down on ball to form a loaf evenly distributed in the pan. Coat the meat loaf with remaining 1/2 cup of ketchup. Use a knife to smooth ketchup evenly over the top.
Bake meatloaf for 1 to 1-1/2 hours, until meatloaf is firm. Let stand for about 5 minutes before removing from pan. Lift meatloaf out of pan by the edge of the parchment paper and then slice. Yummy.
Copyright 2010 Romy Schneider. All rights reserved.