Martha Stewart Meatloaf 101 Recipe

This tender, glazed Martha Stewart Meatloaf 101 Recipe is made with a savory blend of ground meat, aromatic vegetables, and a tangy ketchup topping, ready in just under two hours. The hero moment arrives when you brush the sweet and savory glaze over the loaf, watching it caramelize into a sticky, irresistible crust in the oven. I love how the food processor does all the heavy lifting, creating a texture that is perfectly moist every single time.

Why This Classic Works

The genius of this recipe lies in how it handles the vegetables. By pulsing the carrots, celery, and onions in a food processor until they are finely minced, they melt completely into the meat during baking. This adds incredible moisture and flavor without the chunky texture that often makes meatloaf fall apart.

Another secret I learned is using fresh white bread for crumbs rather than dried store-bought ones. The fresh bread soaks up the juices and acts as a lighter binder, resulting in a loaf that is tender and sliceable rather than dense and brick-like.

Martha Stewart Meatloaf 101 Recipe Ingredients

For the Meatloaf

• 4 slices white bread, torn into large pieces
• 2 1/2 pounds ground beef (or a mix of beef and pork)
• 1 medium yellow onion, peeled and cut into eighths
• 2 cloves garlic, peeled
• 2 stalks celery, cut into 2-inch pieces
• 2 carrots, peeled and cut into 2-inch pieces
• 1/2 cup fresh flat-leaf parsley leaves
• 1 large egg
• 1/2 cup ketchup
• 2 teaspoons dry mustard
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground black pepper

For the Glaze

• 1/2 cup ketchup
• 2 tablespoons light brown sugar
• 1 teaspoon dry mustard

How To Make Martha Stewart Meatloaf 101 Recipe

1. Prepare the Breadcrumbs: Preheat your oven to 375°F (190°C). Place the torn white bread slices into a food processor and pulse until fine crumbs form. Transfer the crumbs to a large mixing bowl and add the ground meat.
2. Process the Vegetables: In the same food processor bowl (no need to clean it), combine the onion, garlic, celery, carrots, and parsley. Pulse repeatedly until the vegetables are finely chopped but not pureed. Add this mixture to the bowl with the meat and breadcrumbs.
3. Season the Mixture: Add the egg, 1/2 cup of ketchup, 2 teaspoons of dry mustard, salt, and pepper to the bowl. Using your hands, gently mix all the ingredients together until just combined. Be careful not to overwork the meat.
4. Form the Loaf: Transfer the meat mixture into an 8 1/2-by-4 1/2-inch loaf pan. Gently pack it down to remove air pockets and smooth the top.
5. Make the Glaze: In a small bowl, whisk together the remaining 1/2 cup ketchup, brown sugar, and the remaining 1 teaspoon of dry mustard until smooth.
6. Glaze and Bake: Brush the glaze generously over the top of the meatloaf. Place the loaf pan on a baking sheet (to catch any drips) and bake for about 90 minutes. The internal temperature should reach 160°F (71°C) when tested with an instant-read thermometer.
7. Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for at least 10 to 15 minutes. This allows the juices to redistribute, making it easier to slice without crumbling.

Recipe Tips

• Don’t Overmix: When combining the meat with the binders and veggies, mix only until the ingredients are incorporated. Overworking the proteins makes the final loaf tough and chewy.
• Check the Temp: Baking times vary by oven. Start checking the internal temperature at the 75-minute mark to ensure you don’t overcook it. You want exactly 160°F.
• Let It Rest: It is tempting to slice immediately, but resting is crucial. If you cut into it too soon, all the flavorful juices will run out onto the board, leaving you with dry meat.
• Vegetable Texture: Ensure the vegetables are processed finely enough. If the chunks are too large, they won’t cook through fully and may cause the slice to break apart.

What To Serve With Meatloaf

A classic meatloaf demands creamy mashed potatoes to soak up any extra sauce or juices. Roasted green beans or glazed carrots add a nice color contrast and a bit of sweetness that pairs perfectly with the savory beef. For a complete comfort food dinner, serve with soft dinner rolls to mop up the plate.

How To Store

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 to 4 days. It makes excellent sandwiches the next day. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months.

FAQs

Why did my meatloaf crack?
Cracking usually happens if the oven is too hot or the meat was packed too loosely. Press the meat firmly into the corners of the pan to prevent air pockets.

Can I use only ground beef?
Yes, this recipe works well with 100% ground beef (chuck is best). However, using a mix of beef and pork can add extra fat and flavor, making it even more tender.

Do I have to use a food processor?
The food processor saves time and gets the texture right, but you can chop the vegetables by hand. Just make sure to mince them as finely as possible.

Nutrition

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 980mg
• Total Carbohydrate: 18g
• Protein: 32g

Try More Recipes:

• Martha Stewart Baked Ziti Recipe
• Martha Stewart Quick Basic Pizza Dough Recipe
• Martha Stewart Eggplant Parmesan Recipe