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Meatloaf

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Food historians believe meatloaf to be a direct descendant from European p�t�s�the use of ground beef, however, made it a thoroughly New World invention. It is widely acknowledged that a combination of equal parts beef (for flavor), pork (for juiciness), and veal (for tenderness and easy slicing) produces the very best meatloaf; you'll find the combination packaged in supermarkets and labeled 'meatloaf mix.' Mashed potatoes are, of course, the essential accompaniment. The recipe here produces potatoes with an ultra-creamy texture, especially when passed through a potato ricer; for stiffer mashed potatoes, reduce the combined amount of milk and cream from two cups to one and a half cups. Saut�ed broccolini or broccoli adds color to the plate."

List of Ingredients

◦ 3 slices good-quality white bread, torn into large pieces (do not trim crusts)
◦ 1 onion, coarsely chopped
◦ 2 cloves garlic, coarsely chopped
◦ 1 celery stalk, coarsely chopped
◦ 1 carrot, coarsely chopped
◦ � cup fresh flat-leaf parsley
◦ � pound ground beef
◦ � pound ground pork
◦ � pound ground veal
◦ 1 large egg
◦ � cup ketchup
◦ 1 tablespoon Dijon mustard
◦ 1 tablespoon Worcestershire sauce
◦ 1 tablespoon coarse salt
◦ � teaspoon freshly ground pepper
◦ 2 tablespoons dark brown sugar


Recipe

Preheat oven to 375� F. Pulse bread in a food processor until finely ground. Transfer to a medium bowl (you should have 2 � cups crumbs).

Combine onion, garlic, celery, carrot, and parsley in food processor; pulse until finely chopped. Add to breadcrumbs along with ground meats, egg, � cup ketchup, the mustard, Worcestershire, salt and pepper; mix gently but thoroughly by hand to combine. Transfer mixture to a 9-by-5-inch loaf pan, pressing to fill in an even layer.

Combine remaining � cup ketchup and the brown sugar in a bowl and stir until smooth; brush over meatloaf. Place pan on a rimmed baking sheet and bake until an instant-read thermometer inserted in middle of meatloaf registers 160� F, about 1 hour 20 minutes. Let cool slightly before serving.

Serves 6 to 8






❧ Mashed Potatoes:

◦ 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
◦ Coarse salt and freshly ground pepper
◦ 1 cup heavy cream
◦ 1 cup milk
◦ � cup (1 stick) unsalted butter

Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are tender, 8 to 10 minutes.

Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.

Drain potatoes and pass through a ricer into a heatproof bowl (or mash with a potato masher until smooth). Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or cover bowl and keep warm over a pan of simmering water up to 2 hours.

Serves 8 to 10