Meat Loaf With Browned Vegetables
|Olive oil/Olive oil||1 Tablespoon|
|Finely chopped cabbage||9 Ounce|
|Finely diced celery||1 Cup (16 tbs)|
|Onion||4 Ounce, chopped (1 Medium Sized)|
|Garlic||1 Clove (5 gm), minced or crushed through a press (1 Small Clove)|
|Extra lean ground beef||1 Pound (Round Or Sirloin)|
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Celery salt||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1. Preheat the oven to 325°. Spray a 9-by-5-by-3-inch loaf pan with nonstick vegetable spray, or lightly oil. Line crosswise with a sheet of aluminum foil (the ends don't need lining) so it extends an inch upward along the two long sides. Lightly spray the foil.
2. Spoon the olive oil into a large non-reactive skillet and place over moderate heat. Add the cabbage, celery, onion and garlic; saute, stirring frequently and adding 1 to 2 tablespoons water each time the vegetables seem dry (4 to 6 tablespoons will be needed), until lightly browned and softened, 10 to 15 minutes. Turn out and let cool almost to room temperature.
3. Crumble the beef into a large bowl. Add the eggs, bread crumbs, 1/2 cup of the tomato sauce, the parsley, basil, celery salt, salt, pepper and the sauteed vegetables. Mix with your hands or a big spoon until evenly blended. Turn into the prepared pan. Smooth to level the top. Spread the remaining 1/2 cup tomato sauce over the top. Bake in the center of the oven for 1 hour, just until cooked through. Let stand for 10 to 15 minutes. Pull out of the pan by lifting the aluminum foil; discard the foil. Cut into 12 slices. Serve 2 slices per person, hot or cold (if serving cold, slice when chilled).