This recipe makes a very tasty, moist meatloaf and is easy to make. I don’t use any ketchup, tomato sauce, cheese or onion soup mix, so it doesn’t taste like a giant hamburger. Anyone raised in the 60′s will know what I mean; you either love it done that way, or hate it! I never liked meatloaf until I started making it myself.
Ingredients
- 3 large eggs
- ½ cup milk
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon ground nutmeg
- Dash of ground cloves
- 1 cup white bread crumbs
- 2 pounds ground beef or 1½ lbs ground beef and ½ lb ground pork
- ½ cup chopped onion (or scallions)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped celery leaves
- 1 clove garlic, minced
Preparation
Preheat oven to 350 degrees F.
In a large bowl lightly beat eggs with milk, salt, pepper, thyme, nutmeg and cloves. Stir in bread crumbs. Let stand for 5 minutes.
Add onion, parsley, celery leaves and garlic to bread mixture. Stir until mixed. Add beef and pork. Mix well.
Transfer mixture to a baking pan. Shape into a loaf. Bake 45 minutes in a foil-lined 13×9 pan. Let sit for about 5 minutes before cutting and serving.
Tips
Mixing the ingredients together first and then adding the meat makes it easier to distribute evenly through the meatloaf. The recipe works best when the exact order is followed.
I let the leftovers cool and thinly slice them for use in meatloaf sandwiches. It tastes even better the next day. It also freezes well.
