Meatloaf for Company

Indulge in the comforting flavors of this classic Meatloaf recipe that serves as the perfect centerpiece for a satisfying family dinner. This hearty dish combines a flavorful blend of ground beef and pork, finely minced vegetables, and savory seasonings, resulting in a moist and tender loaf that is bound to please everyone at the table. Topped with a delightful glaze, this Meatloaf is a timeless favorite that brings joy to both young and old.

Serves 6 to 8

INGREDIENTS:

• 3 slices white bread, crusts removed
• 1 large carrot, peeled and cut into ¼-inch thick rounds
• 2 ribs celery, cut into ½-inch pieces
• 1 medium yellow onion, peeled, chopped into large pieces
• 2 cloves garlic, peeled and minced
• ½ cup flat-leaf parsley, loosely packed
• ½ cup plus 3 tablespoons ketchup
• 2 teaspoons dry mustard, or 2 tablespoons Dijon or yellow prepared mustard
• 1 pound ground beef (or all ground turkey)
• ½ pound ground pork—not pork sausage (you can use all beef if you prefer)
• 2 large eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 2–4 dashes hot pepper sauce (Tabasco), or to taste

Topping:

• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 2 teaspoons dried or 1 tablespoon fresh rosemary (chopped)

INSTRUCTIONS:

1. In the food processor, pulse the bread slices until fine crumbs. Transfer to a large mixing bowl.
2. Add carrot, celery, onion, garlic, and parsley to the food processor. Pulse until finely minced. Transfer to the bowl with bread crumbs.
3. Mix in ½ cup ketchup, 2 teaspoons mustard, eggs, salt, pepper, and hot sauce. Lightly knead the mixture with your hands until just combined.
4. Preheat the oven to 400°F.
5. Set a small wire baking rack into an 11×17 inch baking pan and cover the center with an 8×11 inch piece of parchment paper.
6. Form the meatloaf mixture into an elongated loaf on top of the parchment, approximately 10 inches long, 5 inches wide, and 3 inches tall.
7. In a bowl, mix the remaining 3 tablespoons ketchup, 2½ teaspoons mustard, and brown sugar until smooth. Brush the glaze generously over the meatloaf.
8. Bake the meatloaf for 75 to 90 minutes or until a meat thermometer inserted in the center registers 160°F.
9. Let the meatloaf cool on the wire rack for 15 minutes before slicing it into 1-inch thick slices.
10. Serve and savor the delicious flavors of this classic Meatloaf recipe.

TIPS:

• For the bread crumbs, you can use fresh or slightly stale white bread. Process them until finely crumbed in the food processor for the best texture.
• When mincing the vegetables in the food processor, aim for a fine mince with some tiny recognizable pieces to add texture to the meatloaf.
• Lightly knead the ingredients together with your hands until just combined. Overworking the mixture can result in a dense and tough meatloaf.
• Use a wire baking rack placed in the baking pan to prevent the meatloaf from sitting in its own juices while baking, ensuring a crispy exterior.
• Line the rack with parchment paper to avoid the meatloaf sticking to the wire and facilitate easy removal after baking.
• Brush the glaze generously over the meatloaf before baking to add a beautiful caramelized finish and a burst of flavor to every bite.
• To check for doneness, use a meat thermometer inserted in the center of the loaf. When it registers 160°F, the meatloaf is perfectly cooked.
• Allow the meatloaf to rest for 15 minutes before slicing. This helps the flavors to meld and makes it easier to slice into neat portions.