Basic Meat Loaf

This Basic Meat Loaf recipe makes a delicious meal your family will love for dinner tonight!

3 slices white bread

1 large carrot, cut into 1/4 inch thick rounds

1 celery stalk, strings removed, cut into 1/2 inch pieces

1/2 medium yellow onion, roughly chopped

2 cloves garlic, smashed

1/2 cup fresh flat-leaf parsley leaves

1/2 cup + 3 Tbsp. ketchup

4 1/2 tsp. dry mustard

8 oz. ground pork

8 oz. ground veal

8 oz. lean ground beef

2 large eggs, beaten

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. hot red pepper sauce, or to taste

1/2 tsp. chopped rosemary + more for sprinkling

2 Tbsp. packed dark brown sugar

1 Tbsp. olive oil

1 small red onion, cut into 1/4 inch rings

Preheat oven to 400 degrees.

Remove crusts from bread, place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds.

Transfer to a mixing bowl. (do not use dried bread crumbs as they will make meat loaf rubbery)

Place carrot, celery, yellow onion, garlic and parsley in a bowl of the food processor. Process until vegetables are minced, about 30 seconds, scraping down the sides of the bowl once or twice.

Transfer vegetables to bowl with bread crumbs. Add 1/2 cup ketchup, 2 tsp. dry mustard, pork, veal, beef, eggs, salt, pepper, hot sauce and rosemary.

Using your hands, knead the ingredients just until thoroughly combined.

Set a wire baking rack in a 12 x 17 inch baking pan. Cut a 5 x 11 inch piece of parchment paper and place over the center of rack to prevent the meat loaf from falling through.

Using your hands, form a loaf big enough to cover the parchment paper.

Place the remaining ketchup, dry mustard and brown sugar in a bowl. Mix until smooth.

Using a pastry brush, generously brush the glaze over the meat loaf.

Place the oil in a medium saucepan set over high heat. When oil is smoking, add the red onion.

Cook, stirring occasionally until the onion is soft and golden in places. Add 3 Tbsp. water and cook, stirring until most of the water has evaporated.

Transfer the onion to a bowl to cool slightly, then sprinkle the onion over the meat loaf.

Bake 30 minutes, then sprinkle with rosemary needles on top.

Continue baking another 25 minutes or until an instant read thermometer reads 160 degrees inserted in the center of meat loaf.

Let meat loaf rest for 15 minutes before slicing and serving.

Serve with Brown Butter Mashed Potatoes and Thyme Broccoli for a complete delicious meal.

Serves 6

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