Meatloaf (Janelle’s Famous) or Meatballs
(from MOCAJanelle’s recipe box)
I make the best meat loaf! Yes, I know, that is prideful of me to say. And yes, I also know that if you were raised on your mother’s meat loaf it will always be your favorite. But let me tell you, no offense, Mom, my meatloaf is better than yours. It is so good hot we rarely have any left to eat cold or in sandwiches. But on the rare occasion there are leftovers they are just as good the next day. Makes great meatballs, too!
Source: my own recipe
Prep time: 20 minutes
Cook time: 60 minutes
Categories: Dinner Dish
Ingredients
- 1 or 2 Tablespoons salad oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, shredded (with a very fine grate or zester)
- 2 slices Janelle's Gluten-Free Bread
- 3 pounds x-lean ground beef
- 1 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 egg
- 1 - 8 ounce can tomato sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon cider vinegar
- 1 Tablespoon prepared yellow mustard
Directions
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Preheat Oven to 350 degrees.
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In a large skillet heat oil over low heat. Chop onion adding it to the skillet as you chop. Cook slowly stirring often so it does not brown. Continue cooking as you chop and add the celery. Then grate the carrot adding it to the skillet. Cook and stir till the vegetables are soft but not browned. Remove from heat to cool.
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Place bread into blender and make into crumbs. This works best if the bread is frozen. It should be very fine. Add to veggies in skillet along with the beef, salt, pepper, egg and HALF of the can of tomato sauce. Mix well and press into a large loaf pan.
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Note: Don’t fill your pan over 2/3 full. If it is too much, form it into a loaf in a 9 X 12 pan or *put aside some of the mixture to form meat balls for later.
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Combine the remaining tomato sauce, brown sugar, vinegar and mustard. Mix well. Spoon over the meat loaf in the baking dish. Bake 1 hour or until center is done.
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*I take the leftover mixture, add a little fresh garlic and dried basil, oregano and parsley. Mix well. Use a small scoop (like for cookie dough) and place balls on a plate or pan that will fit into your freezer. Cover with plastic wrap, freeze till solid, then pour the balls into a zipper bag to use later for spaghetti or sandwiches. To cook, thaw, brown in a small amount of oil turning occasionally to brown all sides. Make homemade sauce or use a jar of Newman’s or your favorite brand. Simmer for 15 to 20 minutes. Serve over pasta or on your favorite sandwich roll.