Classic Meatloaf

510 Ratings
  • 5 102
  • 4 136
  • 3 170
  • 2 88
  • 1 14

The combination of ground beef, ground pork, and ground veal produces a moist and tender traditional meatloaf. A sweet-and-sour glaze made with ketchup and brown sugar is brushed on the meatloaf before it bakes for about one hour 20 minutes. The result is a real comfort food favorite. 

Martha Stewart Living, April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (20)

510 Ratings
  • 5 102
  • 4 136
  • 3 170
  • 2 88
  • 1 14
Martha Stewart Member
10/18/2018
I made no adjustments and everyone who ate it, loved it. I originally made it for the meatloaf sandwich which was the point of the recipe in the magazine many years before 2010!
Martha Stewart Member
09/07/2015
Very good meatloaf! Easy to prepare; toss everything in food processor and then mix in bowl with a few other ingredients. Meatloaf has lots of flavor, but the brown sugar, ketchup topping a bit too sweet for my taste, maybe use matchup with a little cayenne and seasoning salt instead.
Martha Stewart Member
11/30/2013
Very good meal. Some notes on other Replies... "To salty"= The recipe calls for COARSE salt. If you are using regular salt, use a lot less. Celery controversy= 1 stalk of Celery is one piece. The whole Celery is called a "head", like a "head" of lettuce, so when you by a whole head of Celery, the piece you break off and eat IS called a "stalk".
Advertisement
Martha Stewart Member
11/12/2013
EXCELLENT RECIPE!! Not sure why others would think it salty, unless they used table salt instead of coarse salt. It was YUMMY. Thank You Martha!
Martha Stewart Member
02/18/2013
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.
Martha Stewart Member
02/12/2013
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!
Advertisement
Martha Stewart Member
01/12/2013
MEATLOAF RECIPES
Martha Stewart Member
06/18/2012
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!
Martha Stewart Member
10/29/2011
The best recipe for meatloaf. I bit time consuming, but worth it!
Martha Stewart Member
09/24/2011
We make these into square "Beef Burgers".Full flavoured and fits the bread squares to perfection.Sauced,of course!
Martha Stewart Member
05/01/2011
I skipped the keptchup and the sugar an it was very good, easy to make as well.
Martha Stewart Member
02/15/2011
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.
Martha Stewart Member
02/03/2011
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.
Martha Stewart Member
01/13/2011
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-tasty-vegetarian-vegan-gluten-free-fake-meatloaf
Martha Stewart Member
01/07/2011
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.
Martha Stewart Member
11/19/2010
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!
Martha Stewart Member
11/09/2010
OMG!! Are you guys serious??? Does it make sense to add an entire stalk of celery to this meat loaf???
Martha Stewart Member
10/26/2010
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.
Martha Stewart Member
10/02/2010
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.
Martha Stewart Member
09/28/2010
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."
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/31/2023