Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 large yellow onion , chopped

  3. 1 carrot , peeled, finely chopped

  4. 2 cloves garlic , minced

  5. 2 lb lean ground beef

  6. 1 1/2 cups fresh bread crumbs

  7. 2 large eggs , lightly beaten

  8. 1 teaspoon salt

  9. 1/2 teaspoon freshly ground pepper

  10. 1/4 teaspoon dried thyme leaves, crumbled

  11. 1/4 cup finely chopped fresh parsley

  12. 1 tablespoon worcestershire sauce

  13. 2/3 cup catsup

  14. 1/2 cup tomato sauce , plus tomato sauce for serving, optional

Instructions Jump to Ingredients ↑

  1. Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Sauté until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool. Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan. Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry. Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides and instant meat thermometer inserted into center of loaf registers 150°F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes. Cut the meat loaf into thick slices. Using a spatula, transfer slices to warmed plates. Serve warm or cold, accompanied with more tomato sauce, if desired.


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