Meat Loaf 101

beverly

Meat Loaf

ingredients

3 slices white bread
1 large carrot cut in 1/4" rounds
1 celery stalk cut in 1/4 pieces
1/2 medium onion roughly chopped
2 garlic cloves smashed
1/2 cup fresh flat leave parsley leaves
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoon dry mustard
8 oz. ground pork
8 oz. ground veal
8 oz. ground beef
2 large eggs
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon hot red pepper sauce, or to taste
1/2 teaspoon chopped fresh rosemary
2 tablespoon packed brown sugar
1 tablespoon olive oil
1 small red onion cut into 1/4" rings

directions

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1. Preheat oven to 400 F. Remove crusts from bread, place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer to a
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mixing bowl. (Do not use dried bread crumbs, they make the meat loaf rubberery).
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2. Place carrot, celery, yellow onion, garlic and parsley in the food processor. Process until vegtables
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are minced, about 30 seconds, scraping down the sides of the bowl once or twice. Transfer vegtables to bowl with bread crumbs.
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3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, the pork, veal and ground beef, eggs, salt, pepper, hot sauce and rosemary.
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Using your hands, knead the ingrediants just until thoughly combined, about 1 minute. Do not over mix, doing so will result in a heavy and dense loaf.The texture should be wet, but tight enough to hold afree-form.
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4.Set a wire baking rack in a 12x17 inch baking pan. Using your hands form an elongated loaf.
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5. Place the remianing 3 tablespoon ketchup, the remaining 2 1/2 teaspoon mustard and the brown sugar in a bowl. Mix until smooth.
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Using a pastry brush, generously brush the glaze over the meat loaf. Place the oil om a medium saucepan set over high heat. When the oil is heated add the red onion. Cook stirring until the onion is soft.Add 3 tablespoon water cook stirring until most of the water evaporates. Trasnfer the onion to a bowl to cool slightly, then sprinkle the onion over the meat loaf.
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6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking until an instant read thermometer inserted into the meat loaf registers 160 F, about 25 more minutes. Let the meat loaf cook on the rack 15 minutes before serving.