Picnic meat loaf is truly a great meat loaf to take on a picnic outing but it is also fantastic on any night of a busy week.
4 slices white bread, torn into pieces
2-1/2 pounds beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 ribs celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley leaves
1 large egg
3/4 cup ketchup (divided)
4 teaspoons dry mustard (divided)
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar
Heat oven to 400-degrees. Place bread in bowl of a food processor; pulse until fine crumbs form. Transfer to a bowl; add ground beef.
Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to meat mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2-teaspoons dry mustard, salt and pepper. Combine thoroughly using your hands. Place in an 8-1/2-by-4-1/2-by-2-1/2-inch loaf pan. Combine remaining 1/4 cup ketchup, remaining 2-teaspoons dry mustard and the brown sugar in a bowl; stir until smooth.
Brush mixture over meat loaf; place in oven with a baking pan on rack below to catch drippings. Cook about 90 minutes, until a meat thermometer inserted into middle reaches 160-degrees. If top gets too dark, cover with foil and continue baking.
Recipe makes 6 servings.
Choose ground round for making meatloaf -- it has less fat (which would be absorbed by breadcrumbs) than regular ground beef and more fat than ground sirloin, which would produce a dry meatloaf.
You may also enjoy...
Share This Page