Meatloaf

I adore meatloaf so it was with some personal consternation that I realised Winter was almost is over and I hadn’t made it once. Shocking. I make the Martha Stewart Meatloaf 101 so if anyone has any variations on the theme, I’d love to hear from you!

Martha Stewart’s Meatloaf 101
From The Martha Stewart Living Cookbook, Marth Stewart (the 2000 edition)

  • 3 slices white bread
  • 1 large carrot
  • 1 celery stick
  • 1/2 medium yellow onion
  • 2 cloves garlic, smashed
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup tomato sauce (ketchup)
  • 2 tsp dry mustard
  • 8oz (250g) pork mince
  • 8oz (250g) veal mince
  • 8oz (250g) beef mince (ground round)
  • 2 large eggs
  • 2 tsp salt*
  • 1 tsp freshly ground black pepper*
  • 1 tsp hot red-pepper sauce (I never add this)
  • 1/2 tsp rosemary, chopped

For the glaze

  • 3 tblsp tomato sauce (ketchup)
  • 2.5tsp dry mustard
  • 2 tblsp packed dark brown sugar
  • 1 tbsp olive oil
  • 1 smal red onion, cut into 1/4 inch rings
  • 3tblsp water
  1. Preheat the oven to 200c (400F)
  2. Remove crusts from bread and process in a food processor until they’re fine breadcrumbs and tip into a bowl
  3. Mince the carrot, celery and onion in the food processor and add to the breadcrumbs
  4. Add the ketchup, mustard, pork, veal, beef, eggs, salt, pepper, hot sauce and rosemary
  5. Use your hands and knead ingredients until thoroughly combined – the mixture should be wet but tight enough to hold a free-form shape
  6. Set a wire baking rack in a 12×17 inch baking pan and cut a 5×11 inch piece of baking paper over the centre of the rack to stop the meat loaf from falling through
  7. Use your hands to form an elongated loaf on the paper

To make the glaze

  1. Mix the sauce, mustard and brown sugar in a bowl until smooth then using a pastry brush generously smear it all over the loaf
  2. Heat the oil in a small pan and cook the onion until it’s soft and golden in places
  3. Add the water and cook, stirring until most of the water has evaporated
  4. Cool slightly then sprinkle over the meatloaf
  1. Cook for 30 minutes, then sprinkle over some extra rosemary then bake for another 25 minutes or until a thermometre measures 160F on the inside of the loaf (I never do this as I don’t have one of those meat thermometres)
  2. Let it sit for 15 minutes or so before slicing.

Serve with veggies. It is just sensational.

* I mean, does anyone measure salt and pepper into their recipes?