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Healthy Eating

Mirepoix meat loaf with Worcestershire-ketchup glaze

Mirepoix meat loaf (Karoline Boehm Goodnick for The Boston Globe)
January 4, 2012
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Serves 8

Mirepoix is a mixture of onions, carrot, and celery that is sauteed and used as the base of many soups and stews. Here, it’s mixed with lean ground beef to create a moist, low-fat meat loaf, which is glazed near the end of cooking with Worcestershire sauce, ketchup, and brown sugar.

1  tablespoon olive oil 

2  carrots, chopped 

1  large onion, finely chopped 

2  celery stalks, finely chopped 

 Salt and pepper, to taste 

2 1/2  pounds lean ground beef  

1 1/2  cups panko crumbs 

2  eggs 

2  teaspoons herbes de Provence or a mixture of dried thyme, oregano, and rosemary 

1/2  cup milk 

2  tablespoons Worcestershire sauce 

1  tablespoon ketchup 

2  teaspoons dark brown sugar 

1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.

2. In a large skillet over medium heat, heat the olive oil. Add the carrots, onion, celery, salt, and pepper. Cook, stirring often, for 10 minutes or until the vegetables soften. Set aside to cool.

3. In a bowl, combine the ground beef, panko, eggs, herbes de Provence or dried herbs, milk, 1 tablespoon of the Worcestershire sauce, and a large pinch each of salt and pepper. With clean hands, work the mixture until thoroughly blended.

4. In the baking dish, form the mixture into a 12-by-3-inch loaf.

5. Bake the meat loaf for 45 minutes.

6. Meanwhile, in a small bowl, mix the ketchup, brown sugar, and remaining 1 tablespoon Worcestershire sauce.

7. Remove the meat loaf from the oven and coat the top with the ketchup mixture. Continue baking for 30 minutes or until a meat thermometer inserted into the thickest part registers 160 degrees. (Total baking time is 1 hour and 15 minutes.) Remove from the oven and let stand in a warm place for 5 minutes. Helene Spoto

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