Country Beef Loaf

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8
  • About This Recipe

    “This an adopted recipe and I’m happy to say I made it and it’s 5* all the way. One of the best meatloaves I’ve ever made. I halved the recipe for the 2 of us but next time I will made it all and freeze 1/2. I used Ketchup instead of soy sauce and left out the fines herbes, I don’t have any. I didn’t have fresh mushrooms so I used canned.I baked to 160* on my thermometer and it took 1/2 hour. It was very moist and tasty, I don’t understand how it sat on ‘zaar for over 5 years and no one tried it. Very, very good.”


  • 2tablespoons butter or 2tablespoonsmargarine
  • 1/2 lbmushroom, trimmed & sliced
  • 1onion, diced
  • 1cupcelery, Thinly sliced
  • 1cupcarrot, pared, Shredded
  • 2tablespoonswater
  • 2lbsbeef, Ground
  • 1/2 cupall-purpose flour, Sifted
  • 2teaspoonssalt
  • 1teaspoonseasoning salt
  • 1teaspoonfines herbes(optional)
  • 2tablespoons soy sauce or 1/2 cupketchup
  • Directions

  • Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan.
  • Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender.
  • Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl.
  • Mix lightly, until well-blended.
  • Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.
  • Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
  • Sprinkle with chopped parsley before serving, if you wish.
  • Reviews