Description:

Martha Stewarts meatloaf

Source:

Crystal Sechtman

Serves/Makes:8 or more

Ingredients

• 4 slices bread, torn into pieces
• 2-1/2 lbs (1.1 kg). 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 (125 ml) parsley
• 1 egg
• 1 cup (225 ml) ketchup
• 3 tsp (15 ml). dry mustard
• 1 tbsp (15 ml). salt
• 2 tsp (10 ml). pepper
• 2 tbsp (30 ml). brown sugar

Preparation

• Preheat oven to 375 degrees (200 C.).
• Place bread in bowl of a food processor fitted with a steel blade.
• Pulse until fine crumbs form.
• Transfer to a large bowl, add ground beef.
• Place onion, garlic, celery, carrots and parsley in the food processor, pulse until fine.
• Add to meat mixture along with egg, 1/2 cup (125 ml) of the ketchup, 2 tsp (10 ml) dry mustard, salt and pepper.
• Place in a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
• Combine remaining 1/2 cup (125 ml) ketchup, remaining 1 tsp (5 ml) dry mustard and 2 tbsp (30 ml) brown sugar in a small bowl; stir until smooth.
• Brush mixture over meatloaf.
• Place in the oven with a baking pan set on the rack below to catch drippings.
• Cook until meat thermometer reads 160 degrees (70 C.), about 90 minutes.
• * If top gets too dark, cover with foil and continue baking

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