Ingredients
- 1 medium onion, peeled and cut into 1-inch chunks
- 1 large carrot, peeled, trimmed, halved and cut into 1/2-inch lengths
- 3 small cloves garlic, smashed and peeled
- 2 medium ribs celery, peeled with a vegetable peeler and cut into 1-inch chunks
- 1 ⅓ pounds ground round
- ⅔ cup unseasoned dried bread crumbs
- ⅔ cup plus 4 tablespoons ketchup
- 1 teaspoon kosher salt
- Few grinds black pepper
Optional (choose one or more):
- 8 oil-packed anchovies, minced
- 20 calamata olives, rinsed, pitted and coarsely chopped
- 4 heaping teaspoons capers, rinsed and coarsely chopped
- 2 tablespoons Worcestershire sauce
- Additional ground black pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
289 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 16 grams protein; 57 milligrams cholesterol; 951 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Place a rack in the center of the oven, and heat to 350 degrees.
- Put onion, carrot, garlic and celery in the bowl of a food processor, and pulse until the vegetables are chopped medium fine; there should be about 1 2/3 cups of chopped vegetables.
- Combine all of the ingredients, reserving 4 tablespoons of the ketchup.
- Add optional ingredients, if desired. Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass baking dish. Bake for 30 minutes. Spread 1 tablespoon of ketchup over the top of each loaf, and bake for 10 minutes. Remove from oven, and let rest for 5 minutes. Using a pancake turner, remove each loaf and serve on individual plates.
Dining and Cooking