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 Pub date
2007-12-06

All-American Meatloaf

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All-American Meatloaf
All-American Meatloaf

1. Ingredients

  1. 3 slices white bread
  2. 1 large carrot, cut into 1/4-inch-thick rounds
  3. 1 stalk celery, strings peeled, cut into 1/2-inch pieces
  4. 1/2 medium yellow onion, roughly chopped
  5. 2 cloves garlic, smashed and peeled
  6. 1/2 cup fresh flat-leaf parsley leaves, loosely packed
  7. 1/2 cup ketchup
  8. 4 1/2 teaspoons dry mustard
  9. 8 ounces ground pork
  10. 8 ounces ground veal
  11. 8 ounces ground round
  12. 2 eggs, beaten
  13. 2 teaspoons salt
  14. 1 teaspoon freshly ground pepper
  15. 1 teaspoon Tabasco sauce, or to taste
  16. 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
  17. 2 tablespoons dark brown sugar
  18. 3 tablespoons ketchup
  19. 1 tablespoon olive oil
  20. 1 small red onion, cut into 1/4 inch-thick rings

Nutrition Info

Per Serving

  • Calories: 332 kcal
  • Carbohydrates: 20 g
  • Dietary Fiber: 1 g
  • Fat: 17 g
  • Protein: 23 g
  • Sugars: 10 g

2. Cooking Directions

  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 breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf 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 breadcrumbs.
  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 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 cool slightly, then sprinkle onion over the meatloaf.
  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 , about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

Yield: 6 servings

3. Still Hungry?

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


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