Martha's Mother's Meatloaf

First tried 3/13/2013. Excellent Martha Stewart

Martha's Mother's Meatloaf
Martha's Mother's Meatloaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    slices white bread, torn into pieces

  • 1 3/4

    pounds ground beef

  • 3/4

    pounds ground pork

  • 1

    medium yellow onion, cut into eighths

  • 2

    cloves of garlic

  • 2

    stalks of celery, cut into 2- inch pieces

  • 2

    carrots, peeled and cut into 2- inch pieces

  • 1/2

    cup flat leaf parsley

  • 1

    large egg

  • 3/4

    cup ketchup

  • 4

    tsp. dry mustard. (Martha's mother used Coleman's)

  • 1

    T. coarse salt

  • 2

    tsp. freshly ground pepper

  • 2

    T. packed light brown sugar

Directions

Preheat oven to 400 degrees F. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork. Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 tsp. dry mustard, salt and pepper; combine thoroughly, using your hands. Place in an 8 1/2 -by- 4 1/2-by-2 1/2- inch loaf pan. In a small bowl, combine the remaining 1/4 cup ketchup and 2 tsp. dry mustard, and the brown sugar; stir until smooth. Brush mixture over the top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. ( if the top of the meatloaf gets too dark, cover with foil and continue baking.). Let meatloaf stand 15 minutes before slicing.

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