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Search the Globe: Today Yesterday

Deluxe Town Diner meatloaf

By Globe Staff, 11/28/2001

Serves 6 to 8

21/2^^ pounds (85 percent lean) ground beef

2^^ medium carrots (or turnips, beets, or parsnips), coarsely chopped

1^^ can (6 ounces) tomato paste

1^^ medium onion, finely chopped

1^^ cup fresh bread crumbs

2^^ eggs

1/2^^ tablespoon garlic powder

2^^ teaspoons salt

1/2^^ teaspoon black pepper

1/2^^ tablespoon dried oregano

1/2^^ cup ketchup

1. Set the oven at 400 degrees. Have on hand a 12-inch baking dish.

2. In a large bowl, combine the beef, carrots (or turnips, beets, or parsnips), tomato paste, onion, bread crumbs, eggs, garlic powder, salt, pepper, and oregano. Mix well.

3. Place the meat mixture in the dish and shape it into a mound that is about 21/2 inches high and 11 inches long.

4. Cover the dish tightly with foil and bake it for 30 minutes. Reduce the oven temperature to 350 degrees, remove the foil, and brush the top of the loaf all over with ketchup. Bake, uncovered, for about 30 minutes more or until a meat thermometer inserted into the center of the meat registers 165 degrees. Tilt the pan to spoon out the fat. Cut into thick slices and serve at once with mashed potatoes.

FROM DELUXE TOWN DINER

This story ran on page E2 of the Boston Globe on 11/28/2001.
© Copyright 2001 Globe Newspaper Company.