Martha Stewart’s classic meatloaf recipe is a beloved comfort food that has been enjoyed by families for generations. Her secret to a moist and flavorful meatloaf lies in using a combination of three types of meat – ground beef, pork, and veal – and a special two-ingredient glaze made with ketchup and brown sugar.
Ingredients:
- 3 thick slices of white bread, torn into large pieces
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- ½ cup flat-leaf parsley
- 12 ounces ground beef chuck (90% lean)
- 12 ounces ground pork
- 12 ounces ground veal
- 1 large egg
- ¾ cup ketchup, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Coarse salt and freshly ground pepper
- 2 tablespoons light-brown sugar
Instructions:
- Preheat the oven to 375°F.
- In a food processor, pulse the bread until finely ground. Transfer to a medium bowl.
- Pulse the garlic, onion, celery, carrot, and parsley in the food processor until finely chopped. Add to the breadcrumbs.
- Add the meats, egg, 1/4 cup ketchup, mustard, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper to the bowl. Mix together using your hands.
- Transfer the meatloaf mixture to a 5-by-9-inch loaf pan.
- In a small bowl, stir together the remaining 1/2 cup ketchup and the brown sugar. Brush the mixture over the meatloaf.
- Set the pan on a rimmed baking sheet and bake for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into the center reaches 160°F.
- Let the meatloaf cool slightly before slicing and serving.
Tips for the Perfect Meatloaf:
- For a moist meatloaf, use fresh breadcrumbs and do not overmix the meat mixture.
- To ensure even cooking, press the meatloaf into the pan gently without compressing it.
- Use an instant-read thermometer to check the internal temperature of the meatloaf. It should read 160°F when done.
- Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute, resulting in cleaner slices.
Serving Suggestions:
Martha Stewart’s meatloaf pairs perfectly with classic comfort food sides such as mashed potatoes, roasted vegetables, or a simple green salad.
Frequently Asked Questions:
How long does it take to cook Martha Stewart’s meatloaf?
The baking time for Martha Stewart’s meatloaf is approximately 1 hour and 20 minutes at 375°F.
What is the secret to Martha Stewart’s moist meatloaf?
The combination of three types of meat (beef, pork, and veal) and the use of fresh breadcrumbs contribute to the moist texture of Martha Stewart’s meatloaf.
Can I freeze Martha Stewart’s meatloaf?
Yes, Martha Stewart’s meatloaf can be frozen for up to three to four months. Wrap the cooled meatloaf tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag.
Coarsely ground beef gives this traditional meatloaf a juicy bite. To ensure that everyone gets more caramelized crust, it’s baked on a sheet pan rather than in a loaf pan after being brushed with the necessary brown sugar-ketchup glaze.
Meatloaf is the epitome of home cooking, especially when it’s made using a traditional family recipe like this one.
Many recipes just call for beef, but for a softer loaf, you can also use pork and veal. Make sure to use a sufficient amount of breadcrumbs to avoid making it overly thick. To add flavor and lighten the texture, add finely chopped vegetables (garlic, onions, carrots, celery, and parsley work well). Many recipes also include ketchup, which gives the meatloaf’s final flavor a sweet and tangy flavor. Originally appeared: Martha Stewart Living Television, Martha Stewart Living Television.