Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is. It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago. It angers my mother that I think this recipe is better than hers, but frankly I think it is. Go check it out. From the start I will tell you that I think the reason is the bacon on top.
This Martha Stewart recipe caught my eye and I decided to try it, just to see. It's good, different and worth a try.
Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.
Serves 6 to 8
3 thick slices white bread, torn into large pieces
2 garlic cloves, chopped
1 medium onion, chopped
1 celery stalk, chopped (I used 1 tsp celery salt)
1 medium carrot, chopped
1/2 cup flat-leaf parsley
12 ounces ground beef chuck (90 percent lean)
12 ounces ground pork
12 ounces ground veal
1 large egg
3/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.
From Martha Stewart Living, April 2010