Alex Guarnaschelli's Meatloaf

By Maverick19

This is Alex's family recipe

Ingredients

• 2 tsp canola oil, plus more if needed
• 2 small yellow onions, minced (about 1 cup)
• 2 garlic cloves, minced
• kosher salt
• 1 lb. ground beef (preferably 8 oz ground sirloin and 8 oz ground chuck)
• 3/4 lb ground pork (preferably shoulder)
• 1 tsp hot paprika
• 1 tsp black pepper
• 1 cup plus 2 Tbsp plain dried bread crumbs, plus more if needed
• 2/3 catsup, plus more for brushing
• 1 cup sour cream
• 1 med bunch curly parsley, leaves chopped (1/4 cup)
• 1 med bunch fresh tarragon, leaves chopped (2 Tbsp)
• 3 large eggs, lightly beaten, plus another as needed

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Make the meatloaf mix: In a medium skillet, heat the canola oil over medium heat. Add the onions and garlic, season with salt, and cook, stirring from time to time, until translucent, 3-5 minutes. Scrape into a bowl and set aside to cool. Reserve the pan; do not wipe it out.
3. Put the beef and pork in a large bowl and gently knead them together with your hands. Spread the meat out on the bottom and the sides of the bowl and season with 2 tsp salt. Add the paprika, the pepper, bread crumbs, catsup, sour cream, parsley, tarragon, the onion mixture and 3 of the eggs. Mix to blend.
4. Taste test: Heat the skillet over med heat; if there isn't a sufficient layer of fat left in the pan, add a little more oil. When the pan is hot, lower the heat and add a small piece of the meatloaf mixture. cook until cooked through, 1-2 minutes per side. Remove from the pan and taste. If too moist, add more bread crumbs. If too dry, add another egg.
5. Cook the meatloaf: Mold the meat mixture into the shape of a rectangular loaf pan, roughly 9x5 inches, and place it on the parchment lined baking sheet. The meat will feel slightly wet. it should form into a ball but still stick to your hands slightly. Bake for 15 minutes.
6. Brush the meatloaf with additional catsup and lower the oven temperature to 350 degrees F. Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, 30-35 minutes more. Remove from the oven, pour off any excess grease, and allow the meatloaf to rest for 10-15 minutes before slicing and serving. Brush again with catsup, if desired.