Martha Stewart Meatloaf Recipe

This Martha Stewart Meatloaf Recipe is a hearty and flavorful dish, which includes ground beef chuck and ground pork. It’s a classic, foolproof recipe, ready in about 1 hour and 40 minutes.

Martha Stewart Meatloaf Recipe Ingredients

• 3 thick slices white bread, torn into large pieces
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium carrot, chopped
• ½ cup flat-leaf parsley
• 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
• 12 ounces ground pork, preferably pasture-raised
• 12 ounces ground veal, preferably milk-fed
• 1 large egg
• ¾ cup ketchup, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Coarse salt and freshly ground pepper
• 2 tablespoons light-brown sugar

How To Make Martha Stewart Meatloaf Recipe

1. Preheat oven and prepare breadcrumbs: Preheat oven to 375°F. Pulse bread in a food processor until finely ground (about 2 1/2 cups). Transfer to a medium bowl.
2. Chop vegetables: Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to the breadcrumbs.
3. Mix meatloaf ingredients: Add ground beef, pork, veal, egg, 1/4 cup ketchup, Dijon mustard, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly using your hands.
4. Form the loaf: Transfer meat mixture into a 5-by-9-inch loaf pan.
5. Make and apply glaze: Stir together remaining 1/2 cup ketchup and brown sugar until smooth. Brush over the top of the meatloaf.
6. Bake the meatloaf: Place loaf pan on a rimmed baking sheet and bake for about 1 hour and 20 minutes, or until an instant-read thermometer reaches 160°F.
7. Let rest: Allow the meatloaf to cool slightly before slicing and serving.

Recipe Tips

• Can I make this meatloaf without veal? Yes, you can replace the veal with more ground beef or pork if preferred.
• How do I keep meatloaf from falling apart? Make sure to mix the ingredients well and let it rest before slicing to help it hold its shape.
• Can I make it ahead of time? Yes, assemble the loaf and refrigerate it covered for up to 24 hours before baking.
• What can I use instead of breadcrumbs? Crushed crackers or rolled oats are good substitutes for breadcrumbs.
• How do I add extra flavor? Add a pinch of dried herbs like thyme or oregano to the mix.

What To Serve With Meatloaf

This meatloaf pairs well with traditional comfort food sides:

• Mashed potatoes with gravy
• Roasted green beans or carrots
• Macaroni and cheese
• Garlic butter dinner rolls
• Classic coleslaw

How To Store Meatloaf

Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.

Freeze: Wrap tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Meatloaf Nutrition Facts

• Calories: 410 per serving
• Fat: 24g
• Saturated Fat: 9g
• Carbohydrates: 22g
• Protein: 28g
• Sodium: 640mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use just one type of meat?
Yes, though using a mix of meats adds better texture and flavor. All-beef or all-pork versions are common.

Why is my meatloaf dry?
Overbaking can dry it out. Use a thermometer and remove it at 160°F.

Can I cook this meatloaf on a baking sheet?
Yes, just shape it into a loaf and place on a parchment-lined baking sheet.

What can I use instead of ketchup for the glaze?
Try BBQ sauce or tomato paste mixed with a bit of honey or brown sugar.

How long should meatloaf rest before slicing?
Let it rest for at least 10 minutes to help it firm up and make slicing easier.

Try More Recipes:

• Martha Stewart Macaroni And Cheese Recipe
• Martha Stewart One Pot Pasta Recipe
• Martha Stewart Mac And Cheese Recipe