Meatloaf 101
Martha and her mother share their family recipe for meatloaf.
All-American Meatloaf
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- Yield Serves 6
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Ingredients
- 3 slices white bread
- 1 large carrot, cut into 1/4-inch-thick rounds
- 1 celery, strings peeled, cut into 1/2-inch pieces
- 1/2 medium yellow onion, roughly chopped
- 2 cloves garlic, smashed and peeled
- 1/2 cup fresh flat-leaf parsley, leaves, loosely packed
- 1/2 cup plus 3 tablespoons ketchup
- 4 1/2 teaspoons dry mustard
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces ground round
- 2 large eggs, beaten
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon Tabasco Sauce, or to taste
- 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
- 2 tablespoons dark-brown sugar
- 1 tablespoon olive oil
- 1 small red onion, cut into 1/4 inch-thick rings
Directions
- Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
- Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
- Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
- Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
- Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
- Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.
I LOVE this meatloaf... classic, moist & flavorful + quick and very easy! My kids say the glaze is the best part!!!
All-Canadian Meatloaf: as above, using equal parts beaver, polar bear and elk meat (available premixed on the Hudson Bay Co. website.) Also, substitute fiddlehead greens for the rosemary.
I've been making this one for years and it never disappoints. The red onions are the best touch! MUST TRY!!
I love this meatloaf!!!
If you want an All Australian Meatloaf you can exchange the pork to ground kangaroo meat!!
This is definitely a favorite- and absolutely sure to turn any Meatloaf-hater around! I omit the rosemary
my family loved it.I am making it again tonight
did anyone else think it was too salty? i used kosher salt
did anyone else think it was too salty? i used kosher salt
This recipe was given to me from my sister who's husband (and family) absolutly love. First time I made it my husband said it is now one of his favorites. My other sister made this and her husband had her make it the next week because he liked it so much. All time family favorite, takes a little time to make but well worth it. Have made it with lean ground turkey and is almost as tasty (a little dry).
This meatloaf is a real favorite in our family. I've been using this recipe since it first appeared and it's delicious and tender. However, I use the crusts on the bread, too, and when I buy the meats, I make up a "Meatloaf Mix" which is divided into indiviidual meal packages and frozen.