2 cups soft white bread pieces (crusts removed)
1 cup milk
2 pounds ground beef sirloin
1 teaspoon seasoned salt
1/2 teaspoon garlic pepper
1/4 teaspoon ground allspice
2 tablespoons olive oil
1 small onion, finely chopped
3/4 cup finely chopped red bell pepper
1 cup finely chopped fresh carrots
1 cup finely chopped celery
1 large clove garlic, minced OR pressed
Brown Gravy (recipe follows)
In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.
In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.
In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.
Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.
Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.
To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy.
Makes 8 servings.
4 tablespoons fat from baking pan OR 4 tablespoons butter
4 tablespoons flour
1 1/2 cups beef stock
1/2 cup milk
salt and pepper to taste
dash of ground allspice
In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. Heat over medium heat until hot or butter is melted. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly. Remove from heat and whisk in 1 1/2 cups beef stock and 1/2 cup milk. Return to heat and stir until
sauce comes to a boil. Boil 1 minute. Add salt and pepper to taste
Source: Los Angeles Daily News