From the kitchen of: Scott Barnes
- 1-2/3 pounds ground beef
- 1-2/3 pounds ground pork
- 1/2 medium carrot, diced
- 1 stalk celery, diced
- 1/2 medium onion, diced
- 1/3 cup Worcestershire sauce
- 1-1/3 Tablespoons tomato paste
- 3 Tablespoons Dijon Mustard
- 1/4 cup prepared horseradish
- 1/3 cup bread crumbs
- 4 eggs
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons chopped oregano
- 1/3 cup cooked wild or brown rice
Chop the carrot, onion, and celery. Mix all ingredients. Shape into a loaf. It’ll be a very wet loaf, so don’t worry. Bake at 350 for at least 40 minutes, to internal temperature of 160. (Note: It’s never taken me less than an hour to cook, but maybe it’s my oven. I also usually cook it on a broiler pan so most of the meat fat drips out of the loaf; there’s enough liquid in the ingredients that it still stays moist.)
Cool meat loaf for 20 minutes. Slice and serve with mushroom gravy (you know how to make that, right?), vegetables, and mashed potatoes.
You may also take note that by following this recipe exactly, you’ll have a meatloaf so big that could feed all of East Orange, New Jersey. You can also experiment with cutting this recipe in half, if you don’t want leftover meatloaf sandwiches for a week.