+
0 (0)

Category: Main courses

The Bistro's garlicky meatloaf

There is something about the speed and complexity of modern life that brings a hankering for plain and simple dishes, full of the delicious smack of nostalgia. In short, we long for home cooking-or for its commercial counterpart, diner cuisine. ... Read more

Total time: 1 hour 20 minutes | Active work time: 25 minutes | Serves 4 to 5
  • 1 1/2 pounds ground beef
  • 2 tablespoons minced carrots
  • 2 tablespoons minced onion
  • Salt, pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and minced
  • 3 tablespoons minced mushrooms
  • 1/4 cup fresh bread crumbs
  • 1/3 cup red wine
  • 1/2 cup beef broth
  • 1 head garlic, separated into cloves, but not peeled

Step 1Heat the oven to 325 degrees.

Step 2Combine the beef, carrots, onion, salt and pepper to taste, garlic, garlic powder, hot sauce, sun-dried tomatoes, mushrooms and bread crumbs in a large bowl, mixing well. Shape the mixture into a mound and place the meatloaf in a small metal roasting pan.

Step 3Drizzle the wine and broth around the loaf and scatter garlic cloves about. Bake the meatloaf, basting occasionally, until juices run clear when it's pierced with a fork, 40 minutes. Place the meatloaf on a platter and keep it warm. Return the pan to the oven and bake the garlic until it's tender, 10 to 15 minutes.

Step 4Strain the pan juices into a serving bowl. Squeeze the garlic from its skin and add it to the bowl. Serve the pan juices and garlic on the side with the meatloaf.

Each of 5 servings:
333 calories; 249 mg sodium; 94 mg cholesterol; 20 grams fat; 8 grams saturated fat; 5 grams carbohydrates; 28 grams protein; 0.45 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Vertically-roasted duck
Homemade In-N-Out Double Double
Mejadra
Chicken casserole with dates and almonds