Ingredients: |
Ingredients: 3 slices white bread*remove crusts and food process 10 sec.
1 lg carrot, peeled and cut ¼” rounds (or food process to shred)
1 rib celery, chopped fine
½ medium onion, chopped
2 cloves garlic, smashed
½ c. dried parsley, loosely packed
½ c. plus 3 T ketchup
2 t plus 2 t dry mustard
8 ozs ground pork
8 ozs ground veal
8 ozs ground round (or 1 ½ lb combo of meats)
2 lg eggs, beaten
2 tsp salt
1 tsp pepper
1 tsp Tabasco (two small shakes)
½ tsp chopped rosemary plus more for sprinkling on top
2 T brown sugar
1 T olive oil
1 small red onion, cut into rings
*any bread will do, sourdough, wheat etc
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Directions: |
Directions:Food process bread, transfer to large mixing bowl. Food process carrot, celery onion, garlic and parsley – 30 seconds. Add to bread bowl. Add ½ c. ketchup, 2 Tsp dry mustard, meats, eggs, salt, pepper, Tabasco, and rosemary. Knead until combined, wet but holds shape.
Place in loaf pan.
In another small bowl, mix remaining 3 T ketchup, 2 tsp mustard and brown sugar. Use pastry brush to generously glaze the loaf. In sauce pan heat oil until hot, add red onion rings. Add 3 T water and cook stirring until most of the water has evaporated. Sprinkle onions over meat loaf.
Bake 30 mins. Sprinkle rosemary needles on top. Continue baking until loaf registers 160 degrees about 25 mins more. Cool for 10 min.
Option if you have a cookie sheet/brownie pan with high edges, to put a wire rack in it and place shaped loaf on to wire rack, the fat from the meat will drain out and the meat will cook faster. But make sure there is enough of a lip or grease may run over. |
This recipe for Martha Stewart's All American Meatloaf is from