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Name: Martha Stewarts Meatloaf Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Eggs; 1/4 Chopped parsley; 3 sl Bread; 2 Carrots; peeled and grated; 1 Rib celery; chopped fine; 2 tb Dijon mustard; 2 tb olive oil; 2 Garlic minced; 1/2 c milk; 1 lb Ground beef; 1 tb Salt; 1/2 tb Ground pepper; 1/2 lb Ground pork; 1 lg Onion; chopped fine; 3 sl Bacon; up to 4

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INGREDIENTS

2 lg Eggs
1/4 Chopped parsley
3 sl Bread
2 Carrots; peeled and grated
1 Rib celery; chopped fine
2 tb Dijon mustard
2 tb olive oil
2 Garlic ; minced
1/2 c milk
1 lb Ground beef
1 tb Salt
1/2 tb Ground pepper
1/2 lb Ground pork
1 lg Onion; chopped fine
3 sl Bacon; up to 4

INSTRUCTIONS

She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce of 1/2 cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp.. tomato paste. Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl for 5 minutes. In the meantime, heat the olive oil in a skillet and add the onion, celery, and garlic. Cook them until soft and clear. Remove from heat and cool. Place carrots in a large mixing bowl. Add the milk and bread mix, ground beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the onion mixture. Using your hands or a fork, mix it all. Place this in a large ungreased baking dish or roasting pan. Place the bacon slices on top of this.(One time I had bacon, the next time I did not) Place the potatoes and leeks around the loaf. ( I did not do this, since I did have those two items.) Season with salt and pepper. In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water. Stir in the tomato paste. She used paste that comes in a tube, which would be very handy and less waste. Brush this on the loaf. Bake, and brush the glaze on every 15 minutes. Bake 1 - 1/4 hours. Let stand 10 minutes before slicing. Posted to KitMailbox Digest by "Kris Farley" on Apr 30, 1998

NOTES

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Martha Stewarts Meatloaf Recipe

2 lg Eggs
1/4 Chopped parsley
3 sl Bread
2 Carrots; peeled and grated
1 Rib celery; chopped fine
2 tb Dijon mustard
2 tb olive oil
2 Garlic minced
1/2 c milk
1 lb Ground beef
1 tb Salt
1/2 tb Ground pepper
1/2 lb Ground pork
1 lg Onion; chopped fine
3 sl Bacon; up to 4

She also puts in 1 LB. fingerling potatoes, 4 leeks, and then makes a sauce  of 1/2 cup light brown sugar, 1 tbsp. yellow ground mustard, and 1 tsp..  tomato paste.    Heat the oven to 375. Cut the bread and soak in the milk, in a small bowl  for 5 minutes. In the meantime, heat the olive oil in a skillet and add the  onion, celery, and garlic. Cook them until soft and clear. Remove from heat  and cool.    Place carrots in a large mixing bowl. Add the milk and bread mix, ground  beef, ground pork, eggs, parsley, Dijon mustard, salt and pepper. Add the  onion mixture. Using your hands or a fork, mix it all.    Place this in a large ungreased baking dish or roasting pan. Place the  bacon slices on top of this.(One time I had bacon, the next time I did not)  Place the potatoes and leeks around the loaf. ( I did not do this, since I  did have those two items.) Season with salt and pepper.    In a small bowl, mix the brown sugar, ground mustard and 2 tbsp. of water.  Stir in the tomato paste. She used paste that comes in a tube, which would  be very handy and less waste. Brush this on the loaf.    Bake, and brush the glaze on every 15 minutes. Bake 1 - 1/4 hours. Let  stand       10    minutes before slicing.    Posted to KitMailbox Digest  by "Kris Farley" <Bashan@centuryinter.net> on  Apr 30, 1998

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Nutrition

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Serving Size: 1 Serving (1729g)
Recipe Makes: 1 Servings

Calories: 4068
Calories from Fat: 2823 (69%)

Amt Per Serving		% DV

	Total Fat 313.7g	418 %
	Saturated Fat 112.7g	563 %
	Monounsaturated Fat 115.5g
	Polyunsanturated Fat 16.4g
Cholesterol 2879.5mg		886 %
Sodium 2646.9mg		91 %
Potassium 3689mg		97 %
Total Carbohydrate 65.5g		19 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 56.4g
Protein 237.6g		339 %
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.

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Calories per serving: 4068

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