Evening Edge
What’s For Dinner?
DEL.ICIO.USAll-American Meatloaf
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2004 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
"Meatloaf might seem like a pretty pedestrian dish, but not this one," said Harriet Tuggle, who was profiled in our "In the Kitchen With . . ." feature. She wasn't kidding! Recipe tester Jeanne Besser deemed it "the best meatloaf I ever tasted. My husband and I fought over the last morsel."
Nominated by Jennifer Tuggle:
"My mother-in-law, Harriet Tuggle, can take an old-fashioned recipe and, by adding her own special touches, turn it into something incredible. By using fresh and healthy ingredients, just the right spice or herb and a presentation that only she can do, she will turn something ordinary into something memorable.
"Several years ago, when her husband was diagnosed with cancer [he is now fully recovered], she really started concentrating on cooking healthful dishes. She puts time and effort into her menu planning for every meal. Someone once told Harriet that she shows her love for her family and friends by cooking for them, and I think it's true."
Hands on time: 20 minutes Total time: 1 hour and 35 minutes Serves: 6
Ingredients:
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3 slices white sandwich bread, crusts removed
1 large carrot, peeled and cut into 1/4-inch-thick rounds
1 rib celery, cut into 1/2-inch pieces
1/2 medium yellow onion, peeled and roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup, divided
4 1/2 teaspoons dry mustard, divided
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco or to taste
1/2 teaspoon chopped 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
Instructions:
Preheat the oven to 400 degrees. Set a wire baking rack in an 11-by-15-inch or 11-by-17-inch jellyroll pan. Cut a 5-by-11-inch piece of parchment paper and place over center of rack to prevent meatloaf from falling through.
In a food processor, place bread. Process until fine crumbs form, about 10 seconds. Transfer crumbs to a large mixing bowl. Add carrot, celery, onion, garlic and parsley to the food processor. Process until minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl with the bread crumbs. 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. Do not over-knead. The texture should be wet but tight enough to hold a free-form shape. Form an elongated loaf covering the parchment.
In a bowl, place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard and brown sugar and mix until smooth. Using a pastry brush, generously brush the glaze over loaf. In a medium saucepan over high heat, add oil. When oil is smoking, add red onion. Cook, stirring occasionally, until softened and most of the water has evaporated. Transfer onion to a bowl to cool slightly. Sprinkle onion over the meatloaf. Bake for 30 minutes.
Sprinkle reserved rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center registers 160 degrees, about 25 minutes more. Let loaf cool on rack 15 minutes.
-- Adapted from a Martha Stewart recipe
In a food processor, place bread. Process until fine crumbs form, about 10 seconds. Transfer crumbs to a large mixing bowl. Add carrot, celery, onion, garlic and parsley to the food processor. Process until minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl with the bread crumbs. 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. Do not over-knead. The texture should be wet but tight enough to hold a free-form shape. Form an elongated loaf covering the parchment.
In a bowl, place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard and brown sugar and mix until smooth. Using a pastry brush, generously brush the glaze over loaf. In a medium saucepan over high heat, add oil. When oil is smoking, add red onion. Cook, stirring occasionally, until softened and most of the water has evaporated. Transfer onion to a bowl to cool slightly. Sprinkle onion over the meatloaf. Bake for 30 minutes.
Sprinkle reserved rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center registers 160 degrees, about 25 minutes more. Let loaf cool on rack 15 minutes.
-- Adapted from a Martha Stewart recipe
Notes:
This recipe includes 15 minutes of resting time.
Do not substitute dried bread crumbs or they could make your meatloaf rubbery. To save time, use a food processor for chopping vegetables. It also ensures that vegetables will be small enough to cook through and not be crunchy.
Do not substitute dried bread crumbs or they could make your meatloaf rubbery. To save time, use a food processor for chopping vegetables. It also ensures that vegetables will be small enough to cook through and not be crunchy.
Nutrition:
Per serving: 393 calories (percent of calories from fat, 50), 25 grams protein, 24 grams carbohydrates, 2 grams fiber, 22 grams fat, 147 milligrams cholesterol, 1,219 milligrams sodium.
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