Sunday, March 27, 2011

Meatloaf With Sweet And Sour Glaze

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


  1. So....can we see YOUR meatloaf recipe please??
    I'm going to try this this week and will let you know. Thanks!

  2. Click on the link it'll get you there.



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