“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
1cupcelery, Thinly sliced
1cupcarrot, pared, Shredded
1/2 cupall-purpose flour, Sifted
2tablespoons soy sauce or 1/2 cupketchup
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.