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Meatloaf 101

Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.

  • servings: 10

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Ingredients

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 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 fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions

  1. Step 1

    Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.

  2. Step 2

    Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

  3. Step 3

    In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.

  4. Step 4

    Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Source
The Martha Stewart Show, July/August 2000

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Reviews (15)

  • 9 Jan, 2012

    I didn't process the veggies to a fine dice/proto-puree, I chopped them finely but found they weren't quite cooked when the meat was done - so then I sauteed the veggie mixture before adding to the beef, and that worked just fine.

    Also - for those of us that are not fans of ketchup, I used HP sauce (in US something like A1) and/or a mixture of HP and Worcester.

  • 10 Mar, 2010

    Have used this recipe many times. Once I accidently bought ground bison instead of veal so I used it instead. It still came out delicious!

  • 7 Sep, 2008

    Very yummy. I added the following variations: crunched crackers instead of bread, 1/4 cup of parmesean cheese, 1/4 cup of milk, and celery salt instead of celery. The ketchup and brown sugar topping can get burnt in the oven, so keep an eye on it!

  • 10 Feb, 2008

    I'm trying out meat loaf recipes for a "take comfort" party I'm hosting. This one did not make the cut. Too dry and dense for my tastes.

  • 8 Feb, 2008

    Sweetiepie8, so sorry. I just now saw your question.
    Potlady is correct, 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.

    Let us know how it turns out!
    ; )

  • 8 Feb, 2008

    Sweetiepie8, so sorry. I just now saw your question.
    Potlady is correct, 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.

    Let us know how it turns out!
    ; )

  • 8 Feb, 2008

    Sweetiepie8, so sorry. I just now saw your question.
    Potlady is correct, 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.

    Let us know how it turns out!
    ; )

  • 6 Feb, 2008

    Thank You for this reciepe. I am making it tonight, I will let you know what I think.
    Thanks Again,
    Carla@vegas

  • 25 Jan, 2008

    Best meatloaf I have ever made. Very tasty, and it was enough for us to get 2 meatloafs out of it, so we froze one for later.

  • 25 Jan, 2008

    To include veal, use this mixture: 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.

  • 25 Jan, 2008

    Have made this recipe many times, it's one of the best meatloafs ever. Also healthy w/the chopped veggies

  • 25 Jan, 2008

    jerrypwjr - so you have made this - is there veal in it like mentioned in the prelude? if so how much? thanks

  • 24 Jan, 2008

    Looks like a great recipe, but where is the VEAL that is mentioned? How much veal should you use? Thanks!

  • 20 Jan, 2008

    This recipe is just like meatloaf my mom used to make. It is simple and delicious!!

  • 10 Jan, 2008

    I have used this same recipe of Martha's for over a year now and made this meat loaf several times. Each time it comes out delicious. The only problem is that everyone eats it all up and there are no leftovers!