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All-American Meatloaf

  • Prep Time -
  • Cook Time -
  • Serves 6
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (361 Ratings): 3 out of 5 stars

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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

About: Nutrition Info

Powered by: ESHA Nutrient Database

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.

Rate This Recipe

Average (361 Ratings): 3 out of 5 stars

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Most Helpful Reviews

View all 37 Reviews | Write a Review

  • Very good but I offer a tip

    tom r - August 27, 2007 01:44:55 PM PST
    Place 2 slices of bread in the bottem of your loaf pan before putting in the meatloaf. They will absorb the fat while it cooks.The meatloaf will not be swimming in grease when done

    12 of 13 found this review helpful.

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  • my wife loved it

    THOMAS R - June 21, 2007 04:39:54 PM PST
    when i cook, i'm usually on the grill out on the deck, but i love meatloaf and this caught my eye, so i decided to try it. really didn't take that long and wasn't complicated. and this is coming from a guy who didn't even know we had a food processor. i did substitute turkey for the veal. and i usually like horseradish with my meatloaf, but this didn't need anything more. and the meal passed the test of my wife and daughter, which was cool, especially considering how finicky my daughter is ...

    10 of 10 found this review helpful.

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  • Delicious, Amazing! Sounds a lot harder to make than it really is!

    margaret_huntington - July 9, 2007 02:26:41 PM PST
    I don't cook Meat Loaf but I was truly impressed with this one. It was not that hard to make, I used my food processor and followed the directions step by step. I thought that it might be complicated but it was not at all.

    What I got was a fantastic Meat Loaf that everyone raved about and wants more! They should call it Vanishing Meat Loaf. I made it again and it was gone in a day. Next time I am making two so we can have some leftovers. Nothing better than a Meat Loaf sandwich and ketchup right? LOL

    As for Dry Mustard, everyone I know has dry mustard on hand. You may not use it all the time but there are a lot of recipes that call for it. It really adds a wonderful taste and it might be worth it to buy a bottle next time you are out. Try it please!!!

    For the gourmets in the house, how else would we make our Hollandaise Sauce! LOL

    I give this recipe 5 stars!

    7 of 7 found this review helpful.

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  • Great recipe

    Iris - June 19, 2007 07:17:24 AM PST
    I think is yummy but i would definitely leave out the veal, I would just use ground turkey! and spice it up my way to make it better!

    6 of 8 found this review helpful.

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  • Save even more time!

    wgpenguin - August 27, 2007 01:53:54 PM PST
    Instead of making one large loaf, use a muffin pan and make individual muffin-size servings. Only takes about 20-25 minutes to bake because of the smaller portions.

    4 of 4 found this review helpful.

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