Buttered Crouton
Good Cooking since 1995

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Recipe by: Chef John V.
History: This is basically my late Mother Julia's recipe. The bread crumbs, milk and eggs combine to make it less dense and the parsley adds the proper taste. What a cold meatloaf sandwich it makes sliced thin on a fresh Poppyseed roll with a little butter and red relish!
Serving size: 8
Preparation time: about 2 hours


3 pounds ground beef, 85% lean
3 large eggs, beaten
3 cups dried bread crumbs
1 1/2 cups milk
1 Tbsp. Salt
1 1/2 tsp. black pepper
1 1/2 tsp. thyme
6 Tbsp. ketchup
3 tsp. sugar
3 Tbsp. vegetable oil
3 Tbsp. butter
3 cups onions, diced fine
1 1/2 cups celery, diced fine
1 1/2 tsp. garlic, minced
3/4 cup parsley, chopped fresh
Salt and Pepper as needed to season
1 cup onions, sliced fine for topping the meatloaf during baking


Pre-heat oven to 350 F. Melt the butter with the oil over medium heat in a pan, add the onions, celery and garlic and cook until soft and beginning to brown. Remove from the heat and let cool. In a large mixing bowl combine the ground beef, beaten egg, bread crumbs, milk, salt, pepper, thyme, ketchup and sugar. Mix well with a large spoon or use your hands (but wear a pair of surgical gloves to prevent cross contamination of germs). When mixed well, add the cooked vegetable mixture and parsley; mix everything together again. Cook a small piece in a frying pan and taste it to see if the level of salt and pepper is to your liking; adjust if necessary.

Form the mixture into a loaf about 12 inches long, 5 inches wide and 3 inches thick, pat together well and place in an oiled baking pan. Add 1 cup of water to the pan, top with sliced onions and place it in the oven. Bake for about 1 hour 45 minutes or until the internal temperature is 150' F. Remove from the oven and cover with foil. Let it sit for 15 minutes before cutting and serving. You may serve it plain, with a gravy, or even with ketchup or salsa.

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