What is more comforting on a cool winter night than roasted fingerling potatoes and rosemary with a nice big slice of meatloaf? Not much.
This easy and utterly delicious recipe is inspired by a recipe of my grandmother's. While she grates her onions, so you can't detect the texture, I instead opted to sauté a finely diced onion and then combine it with fresh herbs for a new twist.
Serve with those crisp-roasted potatoes and some roasted broccoli. Comfort food at its finest!
- 1 Pound ground beef
- 1/3 Cup breadcrumbs
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped fine
- 1 Teaspoon salt
- 1/2 bunch Italian parsley, finely chopped
- One 8-ounce can pureed tomatoes
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons Dijon mustard
- 1 Tablespoon brown sugar
Combine the ground beef and breadcrumbs in a medium bowl. Set aside. In a large sauté pan, heat the olive oil and add the onions. Sauté until translucent over high heat, about 5 minutes. Remove from the heat and add to beef. Season with salt and parsley. Mix well.
Preheat the oven to 350 degrees. In the same sauté pan, combine the tomatoes, vinegar, mustard, and sugar. Bring to a boil and cook until thickened, about 10 minutes.
Press meat mixture into a loaf pan. Top with ½ cup sauce. Place in oven and bake 10 minutes.
After 10 minutes, baste with the juices and add ½ cup more sauce. Continue cooking for another 10 minutes and baste again. Cook for about 10 minutes longer. Remove from the oven and let cool 10 minutes. Cut into slices and serve with an additional spoonful of sauce.