+
5 (1)

Category: Main courses

Lasher's Cranberry Meatloaf

Lasher's Cranberry Meatloaf
Los Angeles Times

Dear SOS: Any chance you can get the recipe for the cranberry meatloaf from Lasher's Restaurant in Long Beach? Pat Murphy Orange Dear Pat: Owner Ray Lasher converted the recipe from a larger recipe used in the restaurant. At Lasher's, ... Read more

Total time: 1 hour 15 minutes | Serves 10 to 12
  • 1 small onion, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 2 cups dried bread crumbs
  • 1/4 cup chopped parsley
  • 1 1/2 tablespoons dried basil
  • 1 1/2 tablespoons dried thyme
  • 1 tablespoon freshly ground pepper
  • 3 tablespoons chopped garlic
  • 3 eggs, beaten
  • 1 cup milk
  • Salt
  • 2 tablespoons tomato paste
  • 4 pounds 20% fat ground beef
  • Nonstick cooking spray
  • 1 1/2 cups canned cranberry sauce
  • 1 1/2 cups brown sugar, packed

Step 1Combine onion, carrot, bread crumbs, parsley, basil, thyme, pepper, garlic, eggs, milk, salt to taste, tomato paste and beef and mix until thoroughly incorporated.

Step 2Spoon meat mixture into 2 greased 9x5-inch loaf pans, dividing evenly. Do not tightly pack meat into pans. Smooth tops.

Step 3Mix cranberry sauce with brown sugar until lumps are eliminated. Spread over loaves. Bake at 350 degrees until done, 45 to 55 minutes.

Each of 12 servings:
654 calories; 295 mg sodium; 162 mg cholesterol; 33 grams fat; 64 grams carbohydrates; 25 grams protein; 1.75 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Cauliflower and kimchi 'fried rice'
Carne asada
Open-Faced Soft-Shell Crab Sandwiches
Pork and Asian Pear Salad