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1 pound ground beef
Combine meats, seasonings, onion, parsley, and celery tops in a bowl.
Shred carrots and potatoes finely on a 4-sided grater or in a food processor. Add to meat mixture and stir together.
Form into a loaf and place in greased pan. (I don't grease the pan, ground chuck doesn't need it.) Bake covered in 350°F oven until almost done, about an hour. Uncover and bake another 15 minutes or until brown on top and done in the center.
Let rest, tented with aluminum foil, for about 10 minutes before slicing. Can be served with mushroom or tomato sauce.
Poster's Notes:
I use lots more pepper than called for.
I like the Italian parsley.
I don't know how 'childhood' this recipe is, but it's been in my meat loaf file
for so long that the paper is turning brown.
Posted by Elaine Thickman
Nutritional Info Per Serving: N/A
1/2 pound ground veal or lamb or 1-1/2 pounds ground beef
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 tablespoons onion, minced
2 tablespoons fresh parsley, minced (I like the Italian parsley)
1 cup raw celery tops, minced
1 cup raw carrots, shredded
1-1/2 cups raw potatoes, peeled, shredded
I prefer ground chuck for the beef.