Meatloaf

4 slices white bread
2 1/2 pounds ground beef
2 garlic cloves
2 stalks celery
2 carrots, scrubbed
1/2 cup fresh parsley (or 2 tablespoons dried)
1 large egg
3/4 cup ketchup
4 teaspoons dried mustard
2 teaspoons celery seed
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed brown sugar

Preheat oven to 400 °F. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl and add ground beef. Place garlic, celery, carrots, and parsley in food processor until finely chopped (you may want to cut the celery and carrots down a bit before processing). Mix the vegetables into meat mixture. Add egg, 1/2 cup ketchup, 2 teaspoons dried mustard, celery seed, salt, and pepper. Combine thoroughly, using your hands. Place in a loaf pan.

In a small bowl, combine remaining 1/4 cup ketchup, remaining 2 teaspoons mustard, and brown sugar. Whisk until blended. Brush mixture over top of meat loaf. Place the pan on a baking sheet to catch drippings and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours.

Let meatloaf stand about 15 minutes before slicing. Makes about 6 servings.

Okay, I basically stole this recipe from you-know-who (initials M.S.). Still, I have refined the recipe and simplified the directions a bit (she loves to make things more complicated than they should be). This is a very hearty, moist meatloaf with a great ketchupy crust. Nothing says “I love you” better than a big slab of animal product for Valentine’s Day, right? 🙂

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