I was tired of my meatloaves being dry and boring. So after experimenting, I think I have perfected one. I usually make too much, so the last few times I've either divided it in two and frozen one, or made some meatballs to use later.
The celery and carrots keep the loaf moist and add color. It has always turned out good since I started adding them.
Most of these measurements are approximate. —zwerkowitch
lean ground beef
stalk celery, chopped fine
carrots, peeled and chopped fine
cloves garlic minced
grated parmesan cheese
hot sauce or cayenne pepper
eggs- lightly beaten
In This Recipe
Preheat oven to 400 degrees.
Put all ingredients in a large mixing bowl. Add the eggs, followed by breadcrumbs, last.
Mix with hands. If it seems to fall apart to easily, add more breadcrumbs or add plain oatmeal
Divide mixture in two. Form one half into a loaf and place in a roasting pan. Bake for 1-1.5 hours. The other can be cooked as a loaf or meatballs now, or frozen as-is for cooking later.