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Martha Stewart's All-American Meat Loaf



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All-American Meat Loaf

Favorite Comfort Food:
A Satisfying Collection of
Home Cooking Classics
(Best of Martha Stewart Living Series)

by Martha Stewart, 1995, Crown Publishing Group

Serves 6

"Be careful not to overknead the meatloaf ingredients;
doing so will result in a heavy and dense loaf."

3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 rib celery, strings peeled, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary,
plus more needles for sprinkling
2 tablespoons dark-brown sugar
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick rings

1. Preheat oven to 400 degrees [F]. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form,
about 10 seconds. Transfer bread crumbs to a large mixing bowl. Do
not substitute dried bread crumbs in this step, as they will make your
meat loaf rubbery.
2. Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30
seconds, stopping to scrape down the sides of the bowl once or twice.
(Chopping vegetables this way saves time and ensures that vegetables
will be small enough to cook through and not be crunchy). Transfer
vegetables to bowl with the bread crumbs.
3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs,
salt, pepper, Tabasco, and rosemary. Using your hands, knead the
ingredients until thoroughly combined, about 1 minute. The texture
should be wet, but tight enough to hold a free-form shape.
4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
5-by-11-inch piece of parchment paper, and place over center of
rack to prevent meat loaf from falling through. Using your hands,
form an elongated loaf covering the parchment.
5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2 tea-
spoons mustard, and brown sugar in a bowl. Mix until smooth.
Using a pastry brush, generously brush the glaze over loaf. Place
oil in a medium saucepan set over high heat. When oil is smoking,
add red onion. Cook, stirring occasionally, until onion is soft and
golden in places. Add 3 tablespoons water, and cook, stirring,
until most of the water has evaporated. Transfer onion to a bowl
to cool slightly, then sprinkle onion over the meat loaf.
6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue
baking loaf until an instant-read thermometer inserted into the center
of the loaf registers 160 degrees [F], about 25 minutes more. Let
meat loaf cool on rack, 15 minutes.

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