Meat Loaf with Herbs
|1||slice bread, crumbled|
|¼ tsp (1 mL)||or less salt and pepper|
|1 ½ tsp (7 mL)||Worcestershire sauce|
|¼ cup (50 mL)||ketchup|
|1||egg, lightly beaten|
|1||clove garlic, minced|
|1 tbsp (15 mL)||chopped fresh rosemary or oregano|
|1 tsp (5 mL)||dried thyme leaves (or 1 tbsp/15 mL fresh)|
|¼ cup (50 mL)||minced sweet green or red pepper|
|¼ cup (50 mL)||chopped fresh parsley|
|1||stalk celery (with leaves), minced|
|¼ cup (50 mL)||low-fat milk|
|1 lb (0.45 kg)||Top Grass lean ground beef|
- Combine bread crumbs and milk in large bowl. Stir in onion, celery, parsley, green pepper, thyme, rosemary, garlic, egg, ketchup, Worcerstershire, salt and pepper; mix well.
- Add beef; mix lightly. Transfer to 9 x 5-inch (2 L) loaf pan.
- Insert meat thermometer into centre of loaf, avoiding touching bottom of the pan. Bake in 350°F (180°C) oven for 1 hour or until meat thermometer reads 160°F (71°C); drain off fat. Let stand for 10 minutes; cut into thick slices.
Excerpted from: Lighthearted at Home. Copyright (c) 2010 by Anne Lindsay & Associates Ltd. Excerpted with permission of the publisher John Wiley & Sons Canada, Ltd.
Make Ahead Tip: Cover and refrigerate uncooked meat loaf for up to 3 hours in advance.