Who's Cooking in Rhode Island

Back to Chef/Restaurateur
My Meat Loaf
Ryan Kent
Shannon View Inn
Prep. Time: 1 hour 15 minutes
Level: Easy
Serves: 6

Ingredients

1 Pound of 80/20 Ground Beef
1 Pound of Ground Pork
1 Cup of Plain Bread Crumbs
1 Med Spanish Onion
2 Stalks of Celery
2 Eggs
2 teaspoons of seasoning salt
2 teaspoons of black pepper
2 teaspoons of worchestire sauce
2 tablespoons of brown sugar
2 tablespoons of dijon mustard

Directions

Directions:
Pre-Heat oven 350
Small dice half of the onion and 1/2 of a celery stalk. Put those aside.
Puree the remaining onion, celery and 1 egg in a food processor.
Mix all ingredients thoroughly.

Spray Meatloaf pan with non-sticky spray. Place your meat mix into the pan forming it to look like a loaf of bread.
Tap your meatloaf pan against your counter a few times to get the air out.
Cover it with tin foil and place it in the oven for 30 minutes, then remove tin foil and cook for an additional 15 minutes to brown the top.

Tips:
Let it sit for 10 minutes before slicing.
Place a cooking sheet under the meatloaf pan to avoid any grease dripping in the oven. Spray the top of the tin foil with non-stick spray to avoid meatloaf from sticking to tin foil.
Gravy is Optional.
Serve with Roasted Garlic Mashed Potatoes and Broccoli