Meatloaf 101
Martha and her mother share their family recipe for meatloaf.
Meatloaf 101
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The Martha Stewart Show, July/August 2000
- Yield Serves 8 to 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
- 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.
- 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.
- In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
- 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.
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.
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!
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!
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.
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!
; )
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!
; )
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!
; )
Thank You for this reciepe. I am making it tonight, I will let you know what I think.
Thanks Again,
Carla@vegas
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.
To include veal, use this mixture: 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.
Have made this recipe many times, it's one of the best meatloafs ever. Also healthy w/the chopped veggies
jerrypwjr - so you have made this - is there veal in it like mentioned in the prelude? if so how much? thanks
Looks like a great recipe, but where is the VEAL that is mentioned? How much veal should you use? Thanks!
This recipe is just like meatloaf my mom used to make. It is simple and delicious!!
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!