Rosemary-Apple Meatloaf
serves 4-6
Recipe from Rachel Rappaport
If you are going to make meatloaf, well, ever, consider buying a meatloaf pan. It is a two piece pan, the top part (where you put the meat) is perforated and sits on top of the bottom pan so all of the juices (read: fat) run off the meat and into the pan.
Read more about this recipe at Coconut & Lime.
ingredients
1 pound ground beef
1 egg
1 onion, shredded
1 cup shredded apples (I used Fameuse Snow Apples)
3/4 cup bread crumbs
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1 tablespoon Montreal seasoning
3 teaspoons Worcestershire sauce
timer
prep: 10 minutes
total: 50 minutes
tools
large bowl
loaf pan
instructions
1. Preheat oven to 350F. In a large bowl and with a gentle hand, mix together all ingredients except the olive oil. Add some additional breadcrumbs if the mixture seems wet.
2. Mold into a loaf and place in a standard loaf pan. Spread the olive oil over the top of the loaf (this keeps the moisture locked in) and place in the oven.
3. Bake for about 40 minutes or until cooked through and the juices run clear. Allow to sit 5 minutes before slicing and serving.
