• 500g lean ground beef
• 2 eggs well beaten
• 1/2 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/4 teaspoon herbes de provence
• 2 tablespoons freshly chopped parsley
• 2 cloves garlic, minced or chopped
• 1 small onion, finely chopped
• 1 medium carrot finely grated
• 1/2 cup dry bread crumbs
• 1/2 cup parmesan cheese
• 1 tablespoon tomato paste or ketchup
• 1 cup chicken or vegetable broth
Preheat oven to 350 degrees if you are baking this right away. In a large bowl start with the beaten eggs and minced beef, add all the other ingredients and mix well. If the mixture is too dry add some milk and if it is too wet you can add some more grated parmesan or 1 or two tablespoons flour.
Place mixture into a non-stick loaf pan or shape into a loaf (using two forks or spoons) and place in a non-stick baking pan.
(If your pan is not non-stick you can lightly grease your baking pan with a little olive oil).
You can add sliced carrots and place around the meatloaf. Pour the chicken or vegetable broth in pan and bake uncovered for approximately 45 minutes to 1 hour depending on your oven...as I said in my previous recipe posting, I am careful with my baking since my thermostat does not work. My meatloaf is usually done in about 45 minutes. Make sure no pink remains at the centre of the meatloaf...check by inserting a knife in the centre.
Let sit for 5 minutes before removing from pan and slicing to serve.
You can serve with mashed potatoes or couscous and peas or corn.
Crusty bread is lovely with this healthy meal.