All American Meat LoafUser Submitted Recipe
This recipe originated from a Martha Stewart magazine article but has been modified.
3 Slices of white bread
1 Large carrot, peeled and cut into 1/4 in rounds
1 Rib of celery, cut into 1/2 inch pieces
1/2 Medium yellow onion, peeled and roughly chopped
2 Cloves garlic, smashed and peeled
1/2 Cup 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 of salt
1 teaspoon freshly ground pepper
1 teaspoon of Tabasco, or to taste
1/2 teaspoon chopped 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
STEP ONE: Heat oven to 400 degrees. 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.
STEP TWO: 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 one 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.
STEP THREE: Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt and pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. Be careful not to over knead; doing so will result in a heavy and dense loaf; The texture should be wet, but tight enough to hold a free-form shape.
STEP FOUR: 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 the center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
STEP FIVE: Place the remaining 3 Tablespoons ketchup, remaining 2 teaspoons 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 cook slightly, then sprinkle onion over the meat loaf.
STEP SIX: 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, about 25 minutes more. Let meat loaf cool on rack, 15 minutes.
CHEF’S NOTES: Proportions of meat can be adjusted to suit individual taste and you don’t necessarily need 1 1/2 pound of meat. We use a combination of ground turkey breast and diet lean hamburger and sometimes ground pork.
In step one you can substitute oatmeal for the bread crumbs if more convenient.
Step four can be eliminated entirely and the loaf just set in a baking pan. If you use diet lean hamburger and ground turkey breast there is a very minimal amount of fat.
Step five is cooks discretion. We do not use the onions and I suspect the glaze offers very little except looks.