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Mrs. Kostyra's Meatloaf

  • Servings: 10
Mrs. Kostyra's Meatloaf

Photography: Bryan Gardner

Source: Martha Stewart's Cooking School

Ingredients

  • Olive oil, for pan
  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup, divided
  • 3 teaspoons dry mustard, divided
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar

Directions

  1. Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

  2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.

  3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

  4. Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

Reviews (5)

  • Judy Steeg 15 Mar, 2015

    This recipe was superb! The 2nd time preparing it I changed the recipe somewhat by omitting garlic, brown sugar, and the dry mustard. I used Newman basil and tomato sauce instead of ketchup. Delicious with all the other ingredients and will prepare it again and again.

  • Hoxton 14 Mar, 2015

    I would not use the glaze next time I make this - it's far too sweet for us, Oh! and watch the salt - Martha has a tendency to use too much.

  • Marthaisgenius 15 Dec, 2014

    This is the best meatloaf I have ever tasted/made. A true American classic.

  • sdasgupta 22 Nov, 2014

    In the above review I misspelled Mrs. Kostyra's name. Sorry for the error.

  • sdasgupta 22 Nov, 2014

    Mrs. Koystra's meatloaf has become our family favorite. The addition of chopped vegetables makes a flavorful and moist loaf. My grandchildren love it and they are getting a good serving of veggies unbeknownst to them! Thanks Martha for sharing your Mom's recipe!

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