Classic Meat Loaf
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Martha Stewart Living, April 2010
- Yield Serves 6 to 8
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Ingredients
- 3 thick slices white bread, torn into large pieces
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1/2 cup flat-leaf parsley
- 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
- 12 ounces ground pork, preferably pasture-raised
- 12 ounces ground veal, preferably milk-fed
- 1 large egg
- 3/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Coarse salt and freshly ground pepper
- 2 tablespoons light-brown sugar
Directions
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Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
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Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
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Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.
I have in the past made the undeniably worst meat loaf in the entire world. Now I could win the meatloaf extravaganza with this most excellent recipe, tender moist and full of flavor. The first time I made this to recipe except I cut the salt. The second time I worked the recipe with half beef/half turkey, and added a pureed can of mushrooms with no juice. Both were excellent! If it stands up to added fresh shredded spinach I will change it out in the recipe box. Thank you so much.
Loved this recipe! Very easy to make and tastes amazing!!! I used Garlic and Cheese bread sticks for the breadcrumbs and omitted the Veal and Pork.
YUM!
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Has anyone tried this in muffin tin format and if so can you recommend a cooking time? I find those easier to deal with and easy to pull out one or two for dinner for the kids at the last minute. I did try this recipe in the full format once - but just with ground beef and it was a hit with my husband and the kids!
The best recipe for meatloaf. I bit time consuming, but worth it!
We make these into square "Beef Burgers".Full flavoured and fits the bread squares to perfection.Sauced,of course!
I skipped the keptchup and the sugar an it was very good, easy to make as well.
Do you mean 1 teaspoon instead of 1 tablespoon of salt? It's way too salty for all of us! I will try again later without the salt and the brown sugar. I think it will taste better that way.
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I didnt care for this recipe at all. I dont like the sweetness that the brown sugar added to it. I will not be making this again.
This recipe was ok, Im really into vegetarian meatloaf lately, this is my favorite at the moment: http://www.fourgreensteps.com/community/recipes/main-courses/neatloaf-a-...
This loaf is extremely salty. I wonder if 1T of salt is a mistake / typo. Reduce salt in recipe, can always salt it at the table as needed.
It said A stalk meaning one rib of celery. Not one whole celery.
I had used this recipe several times and got rave praises. It's the best recipe apart from martha's mother's recipe for meat loaf!
OMG!! Are you guys serious??? Does it make sense to add an entire stalk of celery to this meat loaf???
It's a whole bunch of celery, depending on your personal definition of "whole bunch". Celery is a very private matter, and really shouldn't be discussed here.
I am sure it is 1 rib of celery. (I call it a stalk) Look at the other ingredients it has 1 carrot one onion etc.
The recipe says "1 stalk of celery." Did it mean to say "1 rib of celery?" A "stalk" is the whole bunch of celery as harvested and is made up of "ribs."