Stew’s Meatloaf

Thursday, January 5th, 2012

Ingredients

  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar

Directions

  1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form.
  2. Transfer to a medium bowl, and add ground beef.
  3. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor; pulse until fine.
  4. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
  5. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
    Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  6. Brush mixture over meatloaf; place in the oven.
  7. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
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