Traditional Meat Loaf
Comments: Serve along with white rice, or a green salad.
Just as good served cold, even as a sandwich filling.
1 cup [250 mL] fast-cooking rolled oats 1/2 cup [125 mL] milk 2 pounds [900 g] ground beef 1 onion, finely chopped 1 carrot, peeled then finely chopped 1 celery stalk, finely chopped 2 eggs, beaten 2 tablespoons [30 mL] Worcestershire sauce 1/4 cup [60 mL] ketchup 1/4 teaspoon [1 mL] freshly chopped rosemary 1 cup [250 mL] tomato coulis Salt and pepper, to taste Preheat oven to 325°F [160°C]. Into a bowl, leave rolled oats to soak in milk. Into a clean bowl, mix together ground beef, finely chopped onion, carrot and celery along with beaten eggs, Worcestershire sauce, ketchup and freshly chopped rosemary. Mix in drained rolled oats; salt and pepper mixture. Transfer into a 2-pound [900-g] bread pan. Cover with tomato coulis. Bake into preheated oven for approximately 1 hour, until a meat thermometer inserted in the middle of loaf registers 160°F [71°C]. Remove from oven. Leave to restfor 10 minutes before serving.