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Classic Meat Loaf

Classic Meat Loaf

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Martha Stewart Living, April 2010 http://www.marthastewart.com/315823/classic-meat-loaf
3.69065
Rated
73.813100(146)146
  • Yield Serves 6 to 8

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

  1. 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.
  2. 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.
  3. 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.

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