A well seasoned vegetable ladened meatloaf.
|3/4 cup||Celery, diced|
|3/4 cup||Green Bell Pepper, diced|
|3/4 cup||Onion, diced|
|1/4 tsp.||Celery Salt|
|1/4 tsp.||Garlic Salt|
|1/4 tsp.||Dry Mustard|
|1 1.5-oz. pkg.||Meat Loaf Seasoning Mix|
|2 lbs.||Ground Chuck|
|1 6-oz. box||Stove Top Stuffing Mix, traditional sage|
|1 Tbsp.||Worcestershire Sauce|
|1/2 cup||Milk, more or less for moistness|
|1 recipe||Meatloaf Sauce|
Dice and measure the Celery, Green Pepper and Onion. Measure and combine the Salt, Pepper, Celery Salt, Garlic Salt, Dry Mustard, Sage and Meat Loaf Seasoning Mix.
Preheat the oven to 350°F.
Break half of the Ground Chuck into pieces in a 3 quart or larger bowl. Layer half of the diced vegetables, combined seasonings and Stove Top Stuffing over top. Repeat with the remaining meat, vegetables, seasonings and stuffing. Stir the Worcestershire Sauce into the amount of milk you want to use for moistness and drizzle over all. Crack the raw Egg over all and combine using your hands, kneading it into a well blended glob.
Shape the glob into a 9x5" loaf and center in a 11x7" or larger baking pan with a rim or lip. Cover loosely with aluminum foil. Peak under the foil and insert a meat thermometer through the foil at the top of one narrow end of the loaf and into the center of the loaf. Seal the foil tightly to the rim of the pan.
Roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reaches 160°F. Meanwhile, prepare the Meatloaf Sauce.
When the meatloaf is almost done, remove it from the oven, remove the meat thermometer, remove the foil cover and drain all the grease. Cover the top with all the sauce, coaxing it to run down the sides. Return to the oven to complete roasting, about 5 minutes.
Source: Kerth Langeneckert, my 11 months younger than me brother.
Yield: 1 loaf
Nutrition Facts per Serving:
26g Fat (48.5% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
3 Lean Meat
0 Non-Fat Milk
1 Other Carbohydrates.
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