Lots of my friends have asked for this recipe because it tastes great. It's easy to make so I'm happy to share it with you. I've adapted this from a Martha Stewart recipe. My changes are in parentheses.
- 3 slices white bread (I use wheat bread and keep the crusts on)
- 1 large carrot, peeled and cut into Â¼ inch rounds
- 1 rib celery, cut into Â½ inch pieces
- Â½ medium yellow onion, roughly chopped
- 2 cloves garlic, smashed
- Â½ cup fresh flat-leaf parsley leaves, loosely packed (Iâve never used the parsley myself, but probably yummy)
- Â½ cup plus 3 T. ketchup
- 4 Â½ t. dry mustard - split - 2 t. in the meat loaf and 2 Â½ t. for the glaze â (adjust to taste. I donât use the full 2 t. in the loaf but I do use the 2 1/2 t. in the glaze)
- 8 oz. Ground pork - (instead of the 3 ground meats, I use ground turkey for all)
- 8 oz. Ground veal
- 8 oz. Ground beef
- 2 large eggs, beaten
- 2 t. salt
- 1 t. freshly ground pepper
- 1 t. Tabasco, or to taste - (I tend not to put this in as Ben thinks it gets too spicy)
- Â½ t. chopped rosemary
- 2 T. dark-brown sugar
- From Marthaâ¦âCooking the free-form loaf on a wire baking rack allows the meat fats to drain off and an evenly glazed crust to form. Do not substitute dried bread crumbs for homemade; they will make your meat loaf rubbery.â
- Heat oven to 400 degrees. Remove the crusts from the bread (I never remove) and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Place the carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables are minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer the vegetable mixture to the bowl with the breadcrumbs. Add Â½ cup ketchup, 2 t. dry mustard (I use less mustard), the ground meat, eggs, salt, pepper, Tabasco (I usually skip the Tabasco), and rosemary. Using your hands, knead ingredients until thoroughly combined, about 1 minute. Do not overknead; it will result in a heavy and dense loaf: The texture should be wet, but tight enough to hold a free-form shape.
- Set a fine-mesh baking rack in an 11-by-17-inch baking pan. (I just use my broiler 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 and elongated loaf covering the parchment. (Again I just use my broiler pan, spray some non-stick spray on it and form the loaf without using the parchment paper. The holes in the broiler pan are not as big and the meat loaf doesnât fall through.)
- Place the remaining 3 T. ketchup, remaining 2 Â½ t. dry mustard, and the brown sugar in a bowl. Mix until smooth. Using a spoon or pastry brush, generously spread the glaze over the loaf.
- Bake the meat loaf about 55 to 60 minutes until an instant-read thermometer inserted into the center of the loaf registers 170 â 180 degrees if you are using the ground turkey. (I tend to let it cook longer because it is poultry and using the turkey, it stays very moist so Iâve never had it dry out on me.) 160 degrees if you are using the 3 separate meats. Let cool about 10 minutes.
- Serves about 6
- Ben and Alex love to help me make it and I have him do all of the button pushing on the on the food processor and dumping into the mixing bowl.
|Amount Per Serving||%DV|
|Serving Size 191g|
|Recipe makes 6 servings|
|Calories from Fat 171||56%|
|Total Fat 18.99g||24%|
|Saturated Fat 7.16g||29%|
|Trans Fat 0.0g|
|Total Carbs 9.46g||3%|
|Dietary Fiber 1.0g||3%|