When you’re in the mood for comfort food, Farmstead Meatloaf is perfect since it’s both simple and elegant.
As it bakes, your home will fill with a soothing, delicious aroma that means something satisfying is almost ready. A glass of medium to full-bodied red wine is an excellent accompaniment to the warm spices in the meatloaf. Sandwiches made with slices of the loaf the next day will extend the experience. My delightful friend April is the inspiration for this recipe. She loves lobster, scallops, and this meatloaf.
As you chop your onions like a Spartan warrior, minimize tears by turning on the vent hood, and like any wise warrior, use a sharp knife!
Grate the carrots or finely chop.
Mince the cloves of garlic after peeling the skin and cutting off the root ends. (Garlic peeling hack – lay the knife blade flat on top of the clove. With the palm of your hand, push down on the blade with enough strength to crack the skin and maybe the clove. Voilé skin peels so easy.)
Heat olive oil in a skillet over medium heat until shimmering.
Sauté onion and carrots until onions are soft and translucent.
Sauté garlic quickly one minute or less, just until the smell makes your mouth water.
Turn off the heat and add the seasonings. As you can see, there is a beautiful array of seasonings. Seasonings equal flavor!
Stir in seasonings. Ah yes, you are creating magic!
Crack an egg in a bowl and beat it. You can use a whisk or a fork to blend the egg whites and yolk.
Measure the milk and set it by the mixing bowl.
Measure the oats and also set by the mixing bowl.
Use a mixer or your bare hands if you’re still feeling like a Spartan warrior. Combine all the ingredients you have on standby.
Place mixture into loaf pan
Remove from the oven. Drain fat carefully using a pan strainer. Invert on to a serving platter. Top with ketchup or barbeque sauce.Print
Subtle herb flavors immediately impress your taste buds reminding you this meatloaf had a garden influence!
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped (~ 1/2 cup)
- 1 teaspoon celery seed
- 1 large carrot, grated (~1/2 cup)
- 2 large garlic cloves, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 tablespoon dried basil
- 1–1/2 teaspoons salt
- 1 teaspoon dried mustard
- 1/2 teaspoon black pepper
- 1 large egg beaten
- 2/3 cup milk (evaporated milk or whole milk)
- 1/2 cup uncooked oats
- 2 pounds ground beef chuck (80 percent lean)
- 1/2 cup ketchup
- Preheat oven to 350•.
- Heat olive oil in a heavy skillet.
- Sauté onion and carrot for about 5 minutes until onions are soft, translucent, and lightly browned. Precooked vegetables will infuse more flavor and moisture than raw to promote a light and tender meatloaf.
- Stir in the garlic and sauté an additional 30 seconds and set aside.
- Add parsley, oregano, sage, basil, dry mustard, salt, and pepper to the onion and carrot mixture.
- In a mixing bowl, combine ground beef, sautéed vegetables, egg, milk, and oats. Mix just enough to combine all the ingredients using your hands or mixer. Don’t over-mix or the meatloaf will be tough.
- Place mixture in a loaf pan.
- Bake for 1 hour and 15 minutes or 160• internal degrees. Use a digital thermometer. Don’t overcook it!
- Drain grease with pan strainer.
- Invert pan on serving platter. Top with ketchup or barbecue sauce. Let the meatloaf rest for 15 minutes before you cut to serve. Cutting slices too soon will cause the loaf to fall apart.
To promote a tender loaf, minimize mixing. Measure all ingredients in advance to add to the meat and mix everything one time.
- Category: Main dish: Beef
- Method: Baking
- Cuisine: American
Keywords: herbs, ground beef chuck, comfort food, sandwiches