Meatloaf , THE BEST


Meatloaf 101

MY NOTE: My twist, to Mrs. Kostyra's meatloaf, Martha Stewart's mother


  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper

MY NOTE:I was using the muffin's pan for my meatloaf mixture, it is a very nice shape to bring it to the table!


MY NOTE: This is the best meatloaf I had!  Chopping all the vegetable and bread in a 

 food processor  is a great idea to save time and chopping work. 

  1. Heat oven to 375 degrees.
    2. Place bread in the bowl of a food processor fitted with the steel blade;
pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

3. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor
fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well.
Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper;
use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.


 4. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard,
 in a bowl; stir until smooth. Brush mixture over meatloaf;

5. Place in the 375F oven with a baking pan set on the rack below to catch drippings.

6 Cook until a meat thermometer inserted in the center reads 160 degrees,
 about 90 minutes. If top gets too dark, cover with foil, and continue baking.

     Although many meatloaf recipes use just beef, you can add veal and pork for a
more tender,  juicier loaf. Use an ample amount of breadcrumbs, too --
not for frugality's sake,but to give the meatloaf its distinctive texture and prevent it
from becoming too dense.
    To supplement your meatloaf, add finely chopped vegetables, which will lighten
the texture and provide more flavor; try a combination of garlic, onions, carrots,
celery, and parsley.
     Many recipes also call for ketchup, which lends a sweet and tangy taste to the
finished meatloaf, while giving the meat a slightly rosy hue.



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