Classic Meatloaf
1 1/2 lbs (675 g) ground beef
3 eggs, lightly beaten
1 medium onion, finely chopped
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) ketchup
2 Tbs (30 ml) Dijon mustard
1/2 cup (125 ml) chopped fresh parsley
1 Tbs (15 ml) fennel seed
1 tsp (5 ml) dried thyme, marjoram, or oregano
Salt and freshly ground pepper to taste
Combine all the ingredients in a mixing bowl and knead the mixture with your hands until thoroughly combined. Transfer the mixture to a 9 x 5 x 3-inch (23 x 13 x 8 cm) loaf pan or form into a loaf on a baking sheet. Bake in a preheated 350F (180C) oven until the center of the loaf reads 160F (70C) on an instant- read thermometer, about 1 to 1 1/4 hours. Drain off the excess fat and let stand for 15 minutes before cutting into slices. Serves 4 to 6.
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Comments
Another Idea for this Recipe
I could do without the fennel myself, I'm just not a fan of the stuff. But, with the oregano, I bet it would also be good if you replaced the ketchup with a can of stewed tomatoes (especially for those who are watching their sugar).
Notes on this recipe
This is a slightly different taste in meatloaf as the fennel seeds give it an exotic taste.
I bought a two piece meatloaf pan that was coated with teflon and love it. The grease drains away so the loaf is not soaking in it and is easy to clean. The bottom part doubles as a regular pan for baking bread or whatever. I think the brand was analon and very durable.