LOL - I can hear the whinging. . . . meatloaf????
Yes, meatloaf and a bloody tasty meatloaf at that!
This recipe is from Martha Stewart, although I think we all know she wasn't whipping up a meatloaf to serve her guests at Turkey Hill.
This incongruity aside . . . this is 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.
I'll give you a hint . . . be sure you have leftovers because they make amazing meatloaf sandwiches!
Classic Meatloaf
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
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.
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.
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