All-American Meat Loaf ...
Source of Recipe
Recipe By: MarthaStrwart.com
List of Ingredients
Yield: 8 Servings
3 sl white bread
1 lg carrot, cut into 1/4-inch-thick rounds
1 lg rib celery, strings pieces
peeled, cut into 1/2-inch
1 md yellow onion, roughly chopped
2 cloves garlic, smashed and peeled
½ c fresh flat-leaf parsley leaves, loosely packed
½ c plus 3 tablespoons ketchup
4½ ts dry mustard
8 oz ground pork
8 oz ground veal
8 oz ground round
2 lg eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick rings
Recipe
DIRECTIONS:
1. Preheat oven to 400°. 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 meat loaf 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 archment.
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 meat
loaf.
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 meat loaf cool on rack, 15 minutes. Photograph by: Dana Gallaghe Recipe By: MarthaStrwart.com
Nutritional Content per serving: 116 calories of which 76% from Carb, 17% from Protein and 16% from Fat. Total Fat: 2g, Sat Fat: 0g, Carbohydrate: 22g, Sugar: 8g, Protein: 5g, Fiber: 5g, Sodium: 153mg, Cholesterol: 54mg
Submitted By: George A. Ross
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