Meatloaf with Fresh Scallions & Herbs

By Snook

you can shape the raw meatloaf up to one day ahead. refrigerate it overnight to meld the flavors for a tastier meatloaf the next day.

Ingredients

• 1 Tbs plus 1 tsp veg oil; more as needed
• 1 c finely chopped yellow ionion
• 3/4 lb ground beef (80% lean)
• 1/2 lb ground veal
• 1/2 lb ground pork
• 1 tsp paprika, preferably Hungarian
• Kosher salt and freshly ground black pepper
• 3 large eggs, lightly beaten; 1 more if needed
• 1 1/2 c homemade dry breadcrumbs or panko; or more
• 1 c thinly sliced scallions; both green and white parts
• 1 c sour cream
• 3/4 c chopped fresh flat-leaf parsley
• 2/3 c ketchup
• 1/3/ c chopped fresh tarragon
• 1 tsp. lightly chopped fresh thyme
• 2 cloves garlic

Details

Servings 8
Preparation time 40mins
Cooking time 120mins

Preparation

Step 1

preheat oven to 350 with rack at center

heat 1 Tbs of oil in a 10" skillet over medium. when hot, add the onion and cook, stirring frequently, until softened, 3-5 min. transfer to a plate to cool.

put the ground beef, veal, and pork in a large bowl and gently knead them with you hands til just combined. add the cooled onion, paprika, 2 tsp salt and 1 tsp pepper and gently knead to blend. add the remaining ingredients (except for the remaining veg oil) and gently knead with you hands or stir with a large spoon until just incorporated.

wipe out the skillet and heat the remaining 1 tsp oil over medium heat. when the oil is hot, add a quarter-size piece of the meat and cook, turning halfway through cooking, until the meat is cooked through, about 1 min on each side. cool briefly and taste. if too moist to hold together, add up to 1/2 c more bread crumbs to the meat mixture; if it's too dry, add an extra egg. repeat cooking til satisfied.

on a parchment-lined rimmed baking sheet, mold the meat mixture into a 9X5 inch loaf. bake until the meat is firm to the touch and has an internal temperature of 160, about 1 hour. allow the meatloaf to rest for 15 to 20 minutes before serving.