The Bistro's Garlicky Meatloaf
Active Work Time: 25 minutes
Total Preparation Time: 1 hour 20 minutes
Garlic and sun-dried tomatoes update this perennial favorite. Serve with a green
salad and garlic mashed potatoes.
1 1/2 pounds ground beef
2 tablespoons minced carrots
2 tablespoons minced onion
1 teaspoon minced garlic
1/2 teaspoon garlic powder
1 teaspoon hot sauce
2 tablespoons sun-dried tomatoes packed in oil, drained and minced
3 tablespoons minced mushrooms
1/4 cup fresh bread crumbs
1/3 cup red wine
1/2 cup beef broth
1 head garlic, separated into cloves, but not peeled
Heat the oven to 325 degrees.
Combine the beef, carrots, onion, salt and pepper to taste, garlic, garlic
powder, hot sauce, sun-dried tomatoes, mushrooms and bread crumbs in a large
bowl, mixing well.
Shape the mixture into a mound and place the meatloaf in a small metal
Drizzle the wine and broth around the loaf and scatter garlic cloves about. Bake
the meatloaf, basting occasionally, until juices run clear when it's pierced
with a fork, 40 minutes. Place the meatloaf on a platter and keep it warm.
Return the pan to the oven
and bake the garlic until it's tender, 10 to 15 minutes.
Strain the pan juices into a serving bowl. Squeeze the garlic from its skin and
add it to the bowl. Serve the pan juices and garlic on the side with the
4 to 5 servings. Each of 5 servings: 333 calories; 249 mg sodium; 94 mg
cholesterol; 20 grams fat; 8 grams saturated fat; 5 grams carbohydrates; 28
grams protein; 0.45 gram fiber.