Free Meat Loaf Recipe

In a nonstick frying pan over medium heat, warm the vegetable oil. Add the onion and carrot and sauté, stirring occasionally, until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic and sauté for 1 minute longer. Remove from the heat and set aside to cool. Preheat an oven to 350 degree. Lightly oil a 9-by-5-by-3-inch (23-by-13-by-7.5-cm) loaf pan. In a large bowl, combine the beef, bread crumbs and the cooled vegetable mixture. In a medium bowl, whisk together the eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup until combined. Pour the egg mixture over the beef mixture. Using your hands, mix the ingredients together, handling just enough to combine evenly. Do not overmix or the loaf will be too compact and dry. Pat the meat mixture gently into the prepared loaf pan; don’t press too firmly. Pour the 1/2 cup (4 fl oz/125 ml) tomato sauce evenly over the top. Bake until the loaf has begun to shrink from the sides of the pan and an instant-read thermometer inserted into the center registers 150°F (66°C), about 1 1/4 hours. Transfer to a rack and let cool for 10 minutes. Cut the meat loaf into thick slices and, using a spatula, lift out of the pan and place on warmed individual plates. Serve warm or cold, accompanied with more of the tomato sauce, if desired.