Use the food processor to do the heavy chopping in this recipe. Resting the loaves on a bed of onions makes them moist but not soggy.
INGREDIENTS
1 large onion, peeled
1 large carrot, peeled and quartered
1 celery stalk, quartered
3 slices thick-cut bacon, chopped
2 slices stale white sandwich bread
2 eggs
1 Tbsp. minced garlic
2 tsp. smoked paprika
2 tsp. dried parsley
1 tsp. seasoned salt
1 tsp. freshly ground black pepper
2 lbs. lean ground beef, pork, turkey or veal
¼ cup tomato paste
PREPARATION
• Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
• Slice the onion in half vertically. Cut one half into œ-inch slices and place them in the bottom of the baking dish. Cut the remaining onion into 2 pieces and set aside.
• Place the carrot and celery in a food processor and pulse until coarsely chopped, about 5 times. Add the onion pieces and pulse 5 more times. Add the bacon, bread, eggs, garlic, smoked paprika, parsley, seasoned salt and black pepper. Pulse until all ingredients are finely chopped, 5 to 7 times.
• Place the meat in a large mixing bowl. Add the onion mixture and tomato paste and mix well. Shape the meat into 2 oval loaves, and place them in the baking dish on top of the onions. Bake 1 hour, uncovered. Serve hot.
This article appears in April 2018.