Mary Jo Meat Loaf

Servings 4 to 6

Description

Active time: 40 minutes, Start to Finish: 2 hours

This meat loaf has the best texture when you make it with coarsely ground meat. Unfortunately, the kind available at the supermarket meat counter is often ground twice, and it is therefore quite fine. We recommend buying boneless beef chuck and pork tenderloin and asking your butcher to grind the meat for you

Ingredients

2 tbsp unsalted butter
2 medium onions, finely chopped (2 cups)
1 tbsp minced garlic
1 medium celery rib, finely chopped
1 medium carrot, peeled if desired, finely chopped
3 scallions, finely chopped (1/2 cup)
2 tsp salt
1.5 tsp freshly ground black pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1.5 lbs ground beef chuck
3/4 lbs ground pork
1 cup fine fresh bread crumbs
2 large eggs, lightly beaten
1/3 cup minced fresh flat leaf parsley

Directions

Put a rack in middle of oven and preheat to 350F

Melt butter in a 12 inch heavy skillet over moderate heat. Add onions, garlic, celery, carrot, and scallions and cook, stirring, for 5 minutes. Cover and reduce heat to low, and cook, stirring occasionally until carrot is tender, about 5 minutes. Add salt, pepper. Worcestershire sauce, and 1/3 cup ketchup and cook, stirring, for 1 minute.

Transfer to a large bowl. Add meats, bread crumbs, eggs, and parsley and blend with your hands; do not overmix.

Form mixture into a 10-by-5-inch oval loaf in a 13-by-9-inch baking pan. Spread top with remaining 1/3 cup ketchup.

Bake until thermometer inserted into center of meat loaf registers 155F, 1 to 1.25 hours. Let meat loaf stand, loosely covered with foil, for 5 minutes before serving.

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