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All-American Meatloaf

106

The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.

  • Servings: 6

Source: Martha Stewart Living, October 1998

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes

Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.

Reviews Add a comment

  • MSModerator601
    20 APR, 2015
    Video shows Martha and her mother, Big Martha, making Mrs. Kostyra's Meatloaf (not All-American Meatloaf). Recipe posted here: http://ow.ly/LR6IT. Sorry for the confusion!
    Reply
  • ckramek
    19 APR, 2015
    Why are the written instructions completely different from the video? Martha's mother said oven at 375° in the video; the written says 400°. Video calls for 2lbs of meat; instructions call for 1-1/2 lbs. Video uses a loaf pan; written says free form on a baking rack. Lots of differences between the video and the written. I notice this with many of her recipes between the video and the written instructions.
    Reply
  • Jen Peticca
    8 NOV, 2014
    This is absolutely the best meatloaf I've ever made. However, every time I've made it, the loaf falls apart once I cut into it (and I even wait 15-20 min before cutting). I follow the recipe exactly, which is why its so frustrating. Does anyone have suggestions?
    Reply
  • AlisonLM
    15 FEB, 2012
    I LOVE this meatloaf... classic, moist & flavorful + quick and very easy! My kids say the glaze is the best part!!!
    Reply
  • fishface42
    30 OCT, 2011
    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.
    Reply
  • skershaw
    16 APR, 2010
    I've been making this one for years and it never disappoints. The red onions are the best touch! MUST TRY!!
    Reply
  • mdbSydney
    16 MAR, 2010
    I love this meatloaf!!! If you want an All Australian Meatloaf you can exchange the pork to ground kangaroo meat!!
    Reply
  • keira930
    23 FEB, 2009
    This is definitely a favorite- and absolutely sure to turn any Meatloaf-hater around! I omit the rosemary
    Reply
  • birdiet
    6 JAN, 2009
    my family loved it.I am making it again tonight
    Reply
  • spowag
    8 SEP, 2008
    did anyone else think it was too salty? i used kosher salt
    Reply