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Meatloaf

To make meatloaf first season the ground beef with salt and pepper. Sprinkle the ground meat with your dried herb mix. In a separate bowl mix the milk, eggs, catsup and Worcester sauce. Add the oats or breadcrumbs. Add the sautéed and chilled fennel, onions and celery. Mix thoroughly but do not over work the meat. Mold the mixture into loaves and pat down the loafs to force the air bubbles out. Place in a pre-heated 400-degree oven for 45 minutes and then pull the meat loaf out. 1 table spoon salt to lb. of beef 1 egg per lb. 1/4-cup milk per lb. 2 table spoons Worcester per lb. 2 table spoons of catsup per lb. 1/2 tea spoon each per lb. dried thyme, rosemary, basil and oregano 1/2 cup oats per lb. Enough barbecue sauce to spread over meatloaf Brush barbecue sauce over the meatloaf and place it back in the oven for 15 minutes.

instructions
  • 1 tea spoon salt to lb. of beef
  • 1 egg per lb.
  • 1/4-cup milk per lb.
  • 2 table spoons Worcester per lb.
  • 2 table spoons of catsup per lb.
  • 1/2 tea spoon each per lb. dried thyme, rosemary, basil and oregano
  • 1/2 cup oats per lb.
  • 1 cup diced onion per lb.
  • 1 cup diced celery per lb.
  • 1 cup diced fennel per lb.
  • Carrots, leeks, mushrooms etc... can be added if desired
  • Enough barbecue sauce to spread over meatloaf
ingredients
This recipe is:
gluten free, sugar free
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