This is not a standard diner meatloaf. It carries the warmth of the spice cabinet, using allspice and nutmeg to bring a deep, savory aroma that fills the kitchen. It reminds me of older recipes where meat was seasoned heavily to stand up to long winters.
The texture is kept light by a generous amount of fresh parsley and soft breadcrumbs. The green herbs cut through the richness of the beef, while the red pepper adds a faint heat at the back of the throat.
We bake this with bay leaves pressed into the top. As the loaf cooks, the heat releases the oils from the leaves, infusing the crust with a subtle, woodsy scent. It is a hearty main dish that pairs well with mashed roots or thick slices of toasted bread.
The Recipe
Yields: 10 servings | Prep time: 15 minutes | Cook time: 1 hour 25 minutes
Ingredients
- 2 pounds ground beef
- 1 1/4 cups soft breadcrumbs
- 1 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1 egg, beaten
- 2 tablespoons chopped green pepper
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried whole thyme
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon red pepper
- 3 bay leaves
- 1 tablespoon ketchup
Instructions
1. Mix the Loaf In a large mixing bowl, combine the ground beef, soft breadcrumbs, chopped parsley, onion, beaten egg, green pepper, garlic, salt, thyme, black pepper, allspice, nutmeg, and red pepper. Use your hands to mix the ingredients. Work gently until everything is evenly distributed, but do not overwork the meat or it will become tough.
2. Shape and Pan Divide the mixture in half. Shape it into two loaves. Place the loaves into two 9- x 5- x 3-inch loaf pans. Ideally, use pans with drain holes in the bottom to allow excess fat to escape. If using these pans, be sure to place them on a baking sheet to catch the drippings.
3. Bake Arrange the bay leaves on top of the raw loaves. Bake at 350°F (175°C) for 1 hour and 20 to 25 minutes, or until the meat is fully cooked and browned.
4. Finish Remove the loaves from the oven. Discard the bay leaves. Spread the ketchup over the top of the hot meatloaves. Let them rest for a few minutes before slicing to ensure they hold their shape.
Try it with our Sesame Ginger Green Beans and our Crispy Roasted Sweet Potato Skillet!
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Beef & Parsley Meatloaf
This Spiced Beef & Parsley Loaf uses allspice and nutmeg to create a deep, savory flavor profile reminiscent of traditional winter cooking. Packed with fresh parsley and baked with bay leaves for a woodsy aroma, it is a hearty main dish. An ad-free recipe from Willowgold Farms.
Ingredients
Instructions
Mix the Loaf
-
In a large mixing bowl, combine the ground beef, soft breadcrumbs, chopped parsley, onion, beaten egg, green pepper, garlic, salt, thyme, black pepper, allspice, nutmeg, and red pepper. Use your hands to mix the ingredients. Work gently until everything is evenly distributed, but do not overwork the meat or it will become tough.
Shape and Pan
-
Divide the mixture in half. Shape it into two loaves. Place the loaves into two 9- x 5- x 3-inch loaf pans. Ideally, use pans with drain holes in the bottom to allow excess fat to escape. If using these pans, be sure to place them on a baking sheet to catch the drippings.
Bake
-
Arrange the bay leaves on top of the raw loaves. Bake at 350°F (175°C) for 1 hour and 20 to 25 minutes, or until the meat is fully cooked and browned.
Finish
-
Remove the loaves from the oven. Discard the bay leaves. Spread the ketchup over the top of the hot meatloaves. Let them rest for a few minutes before slicing to ensure they hold their shape.
