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Meatloaf from the Daily Grill

I got this recipe off of the Fred Wix, Gabby Gourmet web site, Channel 2 News, Salt Lake City, Utah. I have never made the full recipe; I cut the ground beef to 2 lbs. and cut the remaining ingredients in half. It turns out just fine that way.





List of Ingredients



• 3 3/4 lbs. lean ground beef
  
• 4 Tbsp. butter or vegetable oil
  
• 2-3 cloves garlic, pressed or minced
  
• 1-2 shallots, finely chopped
  
• 2/3 c. onion, finely diced
  
• 2/3 c. celery, finely diced
  
• 2/3 c. carrots, finely diced
  
• 4 eggs, beaten
  
• 1 c. dry bread crumbs (can use seasoned)
  
• 4 Tbsp. Dijon-style mustard
  
• 3 Tbsp. tomato catsup
  
• 1 tsp. Worcestershire sauce
  
• 1 tsp. salt
  
• 1 tsp. fresh ground pepper
  
• 1/2 tsp. sweet Hungarian paprika
  
• Pinch ground fennel
  






Instructions



1. Place ground beef in large mixing bowl. In medium-size skillet or frying pan, heat the butter/oil and add the garlic and shallots. Saute this mixture for 3 minutes, then add the onion, celery and carrots, and continue to saute until vegetables are tender. Remove from pan and let cool.
   
2. Add all of the remaining ingredients, including the cooled vegetables to the meat and mix well. Oil or spray loaf pans and line with wax paper, then pack each with meat mixture. Fold the wax paper over the top of each pan and top with a large lettuce leaf. Cover each with foil.
   
3. Place pans in preheated 375^ oven and bake for 1 hour and 15 minutes or until internal temperature is 165^. Let set before slicing into serving-size pieces. Makes up to 4 loaves, depending on size of loaf pans. Freezes well.