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Mrs. Kostyra's Meatloaf

Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.

  • servings: 10

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Ingredients

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

Variations

Many recipes use only beef, but you can add veal and pork for a more tender loaf. Use an ample amount of breadcrumbs to prevent it from becoming too dense. Add finely chopped vegetables to lighten the texture and add flavor; try a combination of garlic, onions, carrots, celery, and parsley. Many recipes also call for ketchup, which lends a sweet and tangy taste to the finished meatloaf.

Directions

  1. Step 1

    Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

  2. Step 2

    Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

  3. Step 3

    Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

  4. Step 4

    Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Source
Martha Stewart Living Television

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Reviews (23)

  • Tchucta 17 Sep, 2013

    We love this meatloaf and like to add extra veggies for the kids! We were looking to plan ahead and freeze this...Is this possible?

  • Marlier 7 Jan, 2013

    We made this delicious meatloaf today because we needed some comfort and delicious smells coming from the kitchen. What we got was the most delicious meatloaf we have ever tasted!!! Thank you for sharing this recipe, Mrs. Kostyra. Dennis and I are in your debt!

  • asalewski 24 Oct, 2012

    This is the only meatloaf recipe my husband and I like! Make sure you use fresh parsley, it really adds a lot of flavor. Additionally, the topping on this is so good because it's sweet, but interesting; definitely not just how ketchup tastes. What I'm doing now is breaking the final mix in half, placing it in two loaf pans, making two mixes of the topping, and placing one loaf in the freezer.

  • asalewski 24 Oct, 2012

    This is the only meatloaf recipe my husband and I like! Make sure you use fresh parsley, it really adds a lot of flavor. Additionally, the topping on this is so good because it's sweet, but interesting; definitely not just how ketchup tastes. What I'm doing now is breaking the final mix in half, placing it in two loaf pans, making two mixes of the topping, and placing one loaf in the freezer.

  • Marthaisgenius 30 Sep, 2012

    If you are looking for an ultra delicious, classic American meatloaf, this is your recipe. I have been making this for years and I hope I will be making it for many more years. Simply the best!

  • aarongma 6 Sep, 2012

    This is our family favorite, sometimes I will use a mixture of ground veal, and sirloin and ground chuck. So good. Thank you Mrs. Kostrya.

  • aboutagirltoo 31 Jan, 2011

    We loved this meatloaf. Every last bit was gobbled up and I can't wait to make it again. Very moist, very tasty.

  • kmshay 28 Sep, 2010

    This was the best meatloaf I've ever had!

  • MarthaandMeBlogger 22 Jun, 2010

    I LOVED this. It's excellent. You can see my results here: http://marthaandme.wordpress.com/2010/06/22/martha-on-demand-mrs-kostyra...

  • autoshowcase 23 Mar, 2010

    This was easy and delicious! Loved it. My oven can be unpredictable but I gave up on the meat temperature after 2 hours. I don't think it is possible to get that interior temperature to 160. Mine only got to 120 and I finally took it out as I was afraid it would dry up. It was perfect.

  • dmcems 17 May, 2009

    Simply the best meatloaf recipe. Great for sandwiches hot or cold.

  • kansas418 16 Feb, 2009

    I've made this wonderful meatloaf twice and wouldn't hesitate to made it again. Our guests were thrilled when we offered to send them home with a portion of last night's meatloaf. They said it was the best they ever tasted. Try this!! Kudos to Martha and her mom.

  • CreatingPerfectHome 21 Dec, 2008

    Very good. I was able to get my seven and three year old to eat this and they asked for more! I will make this again.

  • PrimordialSoup 13 Dec, 2008

    I too have made this meatloaf recipe ever since Martha and her awesome mom first made it! I had never found a meatloaf recipe worthy of making twice, until I tried this one. We don't eat a lot of red meat, so I make it every time I find ground veal on sale, and use the 3 meat mix. I agree with the Marthas that the loaf comes out juicier and more tender. Try substituting a lower fat ground chicken or turkey for the pork if you can't find a lovely lean pork. This recipe is so close to the one my Polish mother used to make when we were young; I guess that's why I love it so much.

  • Erika08 27 Nov, 2008

    I have been making this meatloaf recipe every since Martha and her mother introduced it on a cooking segment in the previous Martha Stewart Living show. It is extremely flavorful and easy to make. It's the only meatloaf recipe I make - exactly how "Big Martha" and Little Martha" demonstrated it on television. Thank you so much for sharing it.

  • kristafecteau 3 Jun, 2008

    This is one of the best meatloaf recipes I have ever eaten. I before the meatloaf comes out of the oven I turn the broiler on to make sure the top is nice and carmelized, it's so good that way.

  • joettajean 27 Mar, 2008

    The reason I first made this recipe was because when I saw Mrs, Kostyra making it I knew it was for me because it ddin't hve anything in it that would not bother my acid reflux. Most meatloafs have something in them that is really bad for me and this one was wonderful. Plus it did not contain any green peppers which is what a lot of recipes call for. Green peppers don't like me and i don't like them. Thank you again to Mrs. Kostyra even though she has left us. I miss her on Martha's show.

  • MarthaStewart 27 Mar, 2008

    Thank you for the nice reviews, this is THE best meatloaf!

  • ginasplace93 6 Feb, 2008

    A few years ago after seeing your mother make her meatloaf on your show -I made her recipie -it was simply wonderful -but at the time it called for rosemary.
    DId some one leave out the rosemary by mistake?

  • RPN 1 Feb, 2008

    This is THE best meatloaf recipe I have ever had! I recommended it to my mother and all my friends who love meatloaf too! It's easy and just delicious! YUMMY!

  • queb911 27 Jan, 2008

    I have to admit I made this but left out the onion due to some health issues and reduced the dry mustard for my guests and myself - it is still a wonderful recipe and I received raves of approval.

  • mmsrjs 13 Jan, 2008

    THANK YOU, IT IS SO NICE TO HEAR A GOOD REPORT ABOUT A RECIPE. I LEFT OUT #3 INSTRUCTIONS AND JUST POURED SOME KETCHUP IN MIDDLE OF MEATLOAF. IN WHICH I MADE AN INDENTATION WITH MY HAND.

  • carolbalado 29 Dec, 2007

    This was amazing! I cooked this exactly as Big Martha stated. This was served to my family and close friends. Everyone, especially the men, raved about how juicy and flavorful it was. You must try it!