disable dropcap
- Nonstick spray
- 2 small yellow onions, peeled and diced
- 2 garlic cloves, peeled and minced
- 2 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 pound ground beef chuck
- 1/2 pound lean ground pork
- 3/4 cup bread crumbs (preferably Italian-style with herbs), plus another 1/2 cup, if needed
- 4 eggs, lightly beaten
- 1 tablespoon Dijon mustard
- 1/2 cup ketchup, plus 2 to 3 additional tablespoons for coating the surface
- 1 large carrot, peeled and shredded
- 1/2 cup chopped parsley (preferably curly parsley)
- Preheat oven to 350°F.
- Coat the surface of a medium skillet with a thin layer of nonstick spray and add the onions and garlic. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes.
- In a large bowl, combine the beef and pork. Add the remaining salt and pepper and, mix with your hands. Add the bread crumbs, eggs, mustard, and 1/2 cup of the ketchup and blend thoroughly. Then add the carrot and the parsley and mix again.
- Form the mixture into a loaf and place it in the center of a greased baking sheet. (Note: If the mixture doesn't seem to be holding its shape, add the additional ½ cup of bread crumbs and reform the loaf.) Place the tray in the oven and cook for 45 minutes.
- Remove from the oven and, using a pastry brush, coat the loaf with the remaining ketchup. Cook for an additional 15 to 20 minutes, or until a thermometer inserted into the center reads 150°F. Remove and let cool 15 minutes before slicing. (For me, it tastes even better as leftovers!)
