Post by chief_cook2 on Nov 10, 2003 11:48:00 GMT -6
1 small onion, chopped
1 celery rib, chopped
2 cups tomato sauce
1 cup fresh breadcrumbs
1/3 cup parsley, chopped
1 egg
1/2 tsp. celery seed
2 lbs. ground beef
3 medium carrots, cut into 1 inch chunks
4 medium red potatoes, quartered
10 small white boiling onions, peeled
1/2 tsp. marjoram
1/2 cup beef stock
Preheat oven to 450°F.<br>Combine onion, celery and 1 cup tomato sauce in a medium bowl. Add next 4
ingredients and salt and pepper to taste. Mix well. Add ground beef and mix
until blended. Rinse a 9x5 inch loaf pan with cold water. Shake out excess water
but do not dry. Pack meat mixture into rinsed loaf pan. Invert and unmold loaf
into a lightly greased 9x13 inch baking pan. Surround meatloaf with carrots,
potatoes, and onions. Season vegetables with marjoram and salt and pepper to
taste.
Cover pan with aluminum foil. Bake 15 minutes. Reduce oven temperature to
350°F and bake 30 minutes. Uncover and drain off excess fat from pan. Pour
remaining 1 cup tomato sauce over meatloaf, letting excess run down sides. Pour beef
stock over all and bake about 15 minutes longer, or until a meat thermometer
inserted in center of loaf reads 160°F. Let stand 5 minutes before serving.