Creating memories in the kitchen...One meal at a time.

Wednesday, March 25, 2009

Classic Meatloaf

My husband requested meatloaf this week which we hadn't had in quite awhile. I hate meatloaf that tastes like a big hamburger and remembered trying and really liking Martha Stewart's Classic  Meatloaf. It proved to be just as good the second time around. The ingredients are pretty standard items that are easy to keep on hand and my whole family loves it. It's now my go to meatloaf recipe. 

I think the key is the combination of both ground beef and ground pork which adds flavor and moisture. The ketchup glaze on the top adds a touch of sweetness and tang. Shaping the meatloaf and cooking it on a wire rack makes for even cooking and keeps the grease from pooling at the bottom of the meatloaf. (See tip at bottom.)

I usually serve this with mashed potatoes and a veggie like corn or green beans. If I'm feeling extra ambitious I'll throw in some homemade rolls.

Classic Meatloaf
3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving. Serves 6.

Tip: To keep your meatloaf from sitting in grease, take a small wire cooking rack and wrap with aluminum foil. Poke hole periodically in the foil and bake meatloaf on top of foil. (put cooking spray on the foil. ) This allows the grease to drain to the bottom of the pan.

Posted by: Sallie
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