Page 91 - Wits' Cookbook
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The Most Memorable MeatloafI have never been a fan of meatloaf...that is, until trying this recipe. Martha calls it ‘All-American Meatloaf’. It’s well worth the time to make. Definitely a family favorite.Submitted by: Tammi WeckslerINGREDIENTS3 slices of white bread, crusts removed1 large carrot, peeled and roughly chopped1 rib of celery, roughly chopped1⁄2 a medium yellow onion, roughly chopped2 cloves of garlic, peeled and smashed1⁄2 cup of flat-leaf parsley, loosely packed1⁄2 a cup, plus 3 tbsp of ketchup4 1⁄2 tsp of dry mustard12 oz of ground veal (I’ve substituted ground round when veal is not available.)12 oz of ground round2 large eggs, beaten2 tsp of salt1 tsp of pepper1 tsp of Tabasco or more to taste1⁄2 tsp of rosemary leaves plus additional for sprinkling2 tbsp of dark brown sugar1 tbsp of olive oil1 small red onion, sliced into 1⁄4” ringsDIRECTIONSHelpful hint: Because there are a few steps to it, it’s helpful to have a family member sauté the onions while the rest of the meatloaf is being prepared.• Heat oven to 400˚F.• Place bread in food processor and process about 10 seconds. Transferbreadcrumbs to large mixing bowl. Process the carrot, celery, yellow onion, garlic, and parsley in processor until vegetables are minced. Add these to the bowl with the breadcrumbs.MAIN DISHES(continued)91


































































































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