Try this All-american Meat Loaf recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS:
1. Preheat oven to 400°. Remove crusts from bread, and placeslices in the bowl of a food processor. Process until fine crumbs form, about 10seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute driedbreadcrumbs in this step, as they will make your meat loaf rubbery.
2. Placecarrot, celery, yellow onion, garlic, and parsley in the bowl of the foodprocessor. Process until vegetables have been minced, about 30 seconds, stoppingto scrape down the sides of the bowl once or twice. (Chopping vegetables thisway saves time and ensures that vegetables will be small enough to cook throughand 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 untilthoroughly combined, about 1 minute. The texture should be wet, but tight enoughto hold a free-form shape.
4. Set a wire baking rack into an 11-by-17-inchbaking pan. Cut a 5-by-11-inch piece of parchment paper, and place over centerof rack to prevent meat loaf from falling through. Using your hands, form anelongated loaf covering the parchment.
5. Place the remaining 3 tablespoonsketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix untilsmooth. Using a pastry brush, generously brush the glaze over loaf. Place oil ina 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 3tablespoons 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. Continuebaking loaf until an instant-read thermometer inserted into the center of theloaf registers 160°, about 25 minutes more. Let meat loaf cool on rack, 15minutes.
Photograph by: Dana Gallaghe
Recipe By: MarthaStrwart.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 Pr Servin | ||
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Calories: 259 | ||
Calories from Fat: 147 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 306.6mg | 94 % | |
Sodium 727mg | 25 % | |
Potassium 423.2mg | 11 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 5.3g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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