My grandma–Simon and Jacob’s gigi, has been saving the LA Times Food Sections for me. I pulled this recipe from one of the more recent ones, simplified the ingredients and preparation a bit, and it was great.
Here’s what you need:
3 tablespoons unsalted butter
3 cloves of garlic, peeled
1 white or yellow onion, peeled and quartered
1 cup parsley leaves (if you don’t have them, you can always add a teaspoon of dried parsley to your meatloaf; you could also replace with green onions, or cilantro)
juice from 1 lemon
1.5 pounds ground beef (the second time I made this I did half beef and half turkey, and while I usually love turkey meatloaf, this recipe was a little dry for turkey)
1 tablespoon kosher salt
1.5 teaspoons freshly ground pepper
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 cup breadcrumbs
1 tablespoon vegetable oil
approx. 1/2 cup ketchup (you can also add a couple of tablespoons hoisin sauce if you’d like)
Here’s what you do:
1. Preheat the oven to 425 degrees.
2. In a food processor, combine the butter, garlic, onion, parsley and lemon juice, and process until you have a smooth paste.
3. In a bowl, mix the beef with the butter mixture, salt and pepper, cumin, oregano, breadcrumbs and egg.
4. On a piece of foil, shape the beef mixture into an 8.5 x 4.5 rectangle, about 1.5 inches thick.
5. In an oven proof pan, heat the oil over high heat for two minutes. Using the foil as a “utensil,” flip the shaped meatloaf directly into the pan. (You will hear it sizzle.) Spread the ketchup on top, trying not to let it drip down.
6. Place into the oven and bake about 28-30 minutes.