Meat Loaf
Meat Loaf is rated
out of
5 by
5.
Prep Time:
20 minutes
Cook Time:
100 minutes
Servings:
6
Serves 4 to 6.
Meat loaf is best when made from freshly ground meat. You can grind it yourself using an electric or hand-cranked meat grinder, or ask your butcher to grind the meat fresh for you. If ground veal is not available, use more pork or beef.
Ingredients:
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 2 celery stalks, finely chopped
- 1 garlic clove, minced
- 3 or 4 slices white bread
- 1/4 cup milk
- 1 lb. ground beef chuck
- 1/2 lb. ground pork shoulder or butt
- 1/2 lb. ground veal shoulder or leg
- 8 oz. tomato sauce
- 1 egg, lightly beaten
- Salt and freshly ground pepper, to taste
- 1/4 cup ketchup
Directions:
Position a rack in the center of an oven and preheat to 350º F.
In a large fry pan over medium-high heat, warm the oil. When the oil is hot, add the onion, celery and garlic and sauté, stirring occasionally, until tender and translucent, 6 to 8 minutes. Set aside.
Tear the bread slices into small pieces, transfer to a food processor and pulverize the bread into crumbs. In a large mixing bowl, combine the bread crumbs and milk, stir until blended and let stand for 2 to 3 minutes.
Add the onion-celery mixture to the bread mixture and stir until blended. Add the beef, pork, veal, tomato sauce, egg, salt and pepper and fold together gently until blended. Transfer the mixture to a 2 1/2-lb. loaf pan and, using your hands, shape the mixture into an oblong loaf. Spread the ketchup evenly over the top. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165ºF, about 1 1/2 hours.
In a large fry pan over medium-high heat, warm the oil. When the oil is hot, add the onion, celery and garlic and sauté, stirring occasionally, until tender and translucent, 6 to 8 minutes. Set aside.
Tear the bread slices into small pieces, transfer to a food processor and pulverize the bread into crumbs. In a large mixing bowl, combine the bread crumbs and milk, stir until blended and let stand for 2 to 3 minutes.
Add the onion-celery mixture to the bread mixture and stir until blended. Add the beef, pork, veal, tomato sauce, egg, salt and pepper and fold together gently until blended. Transfer the mixture to a 2 1/2-lb. loaf pan and, using your hands, shape the mixture into an oblong loaf. Spread the ketchup evenly over the top. Bake until an instant-read thermometer inserted into the center of the meat loaf registers 165ºF, about 1 1/2 hours.
Serves 4 to 6.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
Tramy from
Pretty good
This recipe was easy to adapt, I used ground elk, about a cup of oats that I pulsed in the food processor and homemade tomato sauce in place of the ketchup. I also made two smaller loaves instead of one larger loaf. Will use again.
Date published: 2022-11-07
Rated 5 out of
5
by
RGrizzzz from
Great homey recipe
YUM! This is a great all around meatloaf recipe. Juicy with great flavor, and it's pretty simple to make. I made this as directed, except subbed in some spaghetti sauce instead of the plain tomato sauce, since it was all I had. I used the local grocery store "meatloaf" ground mix, which is likely very similar as to suggested here.
Date published: 2018-12-12
Rated 5 out of
5
by
Seguns from
Great meatloaf!
I have made this meatloaf and the cheesy meatloaf and both are great recipes. I personally prefer the cheesy meatloaf, while my husband LOVES this one. Out of the two, this one is definitely the easier and quicker recipe. It is super moist and delicious. I used store bought bread crumbs and it came out fabulous.
Date published: 2014-03-08
Rated 5 out of
5
by
Cathleen from
Great Meatloaf!
This is the first meatloaf recipe my husband and I could agree on! It's terrific! I followed the recipe exactly and we both loved it!
Date published: 2014-01-09
Rated 5 out of
5
by
LoveWmsSonoma from
Moist & flavorful
I made this as instructed with the exception of chopping the celery, onions, garlic (and I added carrots) to a fine dice via the food processor and sauteeing as directed. I did not have tomato sauce so I subbed an equal amount of chili sauce (Bennett's) and topped with the same in place of ketchup in an equal amount per the recipe. This smelled so good and I believe the fine dice of the vegetables imparted such a moistness to the finished dish. As an added bonus, my kids will never realize how many vegetables they're actually eating!
Date published: 2012-10-10