Very Special Meat Loaf
A flavorful meat loaf infused with peanuts, herbs, and green onions, offering a savory taste with a hint of cinnamon—perfect for family dinners or special occasions.
Ingredients
- 1 1/2 lb ground beef ⓘ
- 1/4 cup finely chopped celery leaves ⓘ
- 1/4 cup finely chopped cocktail peanuts ⓘ
- 1/4 cup finely chopped parsley ⓘ
- 1/2 cup finely chopped green onions ⓘ
- 2 eggs ⓘ
- 1/4 cup tomato paste
- 1 tablespoon lemon juice ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon cinnamon ⓘ
- green pepper rings ⓘ
Instructions
- Combine ground beef, chopped cocktail peanuts, celery leaves, parsley, green onions, eggs, tomato paste, lemon juice, salt, pepper, and cinnamon in a mixing bowl.
- Blend all ingredients well until thoroughly combined.
- Shape the mixture into a loaf and place it in a baking pan.
- Bake at 350°F (175°C) for 1 hour.
- Garnish with green pepper rings during the last 20 minutes of baking.
- Remove from oven, let rest briefly, then serve.
Tips & Substitutions
For a unique twist, consider substituting ground turkey or chicken for the beef. You can also use crushed pretzels instead of cocktail peanuts for added crunch. If you prefer a spicier meatloaf, add a dash of hot sauce or some diced jalapeños to the mix. Make sure to mix the ingredients thoroughly to ensure even flavor distribution.
Serving Suggestions
Slice the meatloaf and serve it with creamy mashed potatoes and steamed green beans for a classic comfort meal. It also pairs beautifully with Mom'S 1962 'Freezo' Chili for a hearty dinner spread. For a lighter option, serve with a fresh garden salad and a tangy vinaigrette.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and place it in a microwave-safe dish. Cover with a damp paper towel and heat in 30-second intervals until warmed through. You can also reheat in a 350°F oven for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Very Special Meat Loaf contains roughly 198 calories, with 6g protein, 36g carbohydrates, and 5g fat. It is an excellent source of vitamin C (31% of the Daily Value), potassium (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatloaf before baking?
Yes, you can freeze the shaped meatloaf before baking. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
What can I use instead of tomato paste?
If you don't have tomato paste, you can use tomato sauce as a substitute. Use about 1/3 cup of tomato sauce for every 1/4 cup of tomato paste, but be aware that this may slightly alter the texture and flavor of the meatloaf.
How do I know when the meatloaf is done?
To check if the meatloaf is done, insert a meat thermometer into the center; it should read 160°F (70°C). Alternatively, you can cut into the center to check that the juices run clear and the meat is no longer pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).