There are a million meatloaf recipes from the classics to grandma’s favorite. Are you ready for another one? Why is this recipe so different and so good? One reason is that I made fresh bread crumbs from rye bread! ( It was the only bread in the house.) The result was truly fantastic. “Necessity is the mother of invention.”

Ingredients

• 1 cup fine fresh breadcrumbs (from 6 slices rye bread. How to make it. .see below)
• 1 medium onion, coarsely chopped
• 1 celery stick, coarsely chopped (entire celery with leaves on – if you have it)
• 4-5 garlic cloves
• 2 tablespoons grape seed oil (or – your preferred cooking oil ),
• 2 1/4 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 3 tablespoons Worcestershire sauce
• 1 1/2 pounds ground beef chuck, preferably 20% fat
• 1/2 pound ground pork ( half beef and half pork works well too)
• 1/3 of a Nutmeg -grated
• 2 large eggs
• 1/2 cup ketchup, divided

Instructions

1. Position rack in center of oven; preheat to 350°F. Prepare baking sheet with 2 buttered pyrex or loaf tins.
2. Place fine ‘Rye Bread’ crumbs at the bottom of a large mixing bowl.(preferable stainless steel).
3. Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can chop by hand.)
4. Heat oil in a large skillet over medium heat, add onion celery, garlic, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper to breadcrumb mixture. Mix with your hands to combine. Then, add cooled onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Mix to blend. (Please wear disposable gloves while mixing.) Note: Dividing the salt and pepper gives a more even distribution.
5. Form meatloaf mixture into a long, lightly-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing.

BREAD CRUMB INSTRUCTIONS: To make a fine crumb with fresh breadcrumbs, preheat oven to 300°F. Place 6 slices rye, marble rye or light rye bread on a baking sheet. Bake until completely dry and just beginning to turn toasty golden brown, 15–20 minutes. Allow to cool slightly. Then, pulse in a food processor to get a fine crumb.

Nutmeg

VARIATIONS

• Instead of ketchup you can use a mushroom gravy. Add mushrooms 🍄 to the meatloaf and also have it as a topping in a white sauce. 🍄
• Certified Organic beef; no antibiotics or growth hormones added. Grain fed or grass fed cows.
• Plant based meat substitute.
• Pasture raised pork. No- GMO. Free of antibiotics and hormones.

Let me know how you made out! Share with your friends and Face Book and twitter! Sharing is caring! ☺️❤️😏

Meatloaf Muffins – Trending

Very cute. Same recipe placed in muffin tins. Less cooking time. I have not made this version. If you are adventurous, you might want to try it out. Let me know how they turn out! ☺️

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