Tuesday, November 23, 2010

Ma! The Meatloaf!

Nobody requests meatloaf quite as convincingly as my husband. I do believe his exact words were, "Ma! The meatloaf!"

So meatloaf he shall have. If you'd like to have meatloaf, too, here's how it's done.

Makes two loaves (recipe can be halved)

4 slices white bread
1 large onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks
2 medium carrots, peeled and cut into large chunks
2 cloves garlic, peeled
1/2 cup milk
3 lbs lean ground beef
2 large eggs, beaten
1/2 cup ketchup, plus more for tops of loaves
1 tablespoon smoked paprika
Salt and pepper*

1. Heat oven to 350 degrees. Pulse bread slices in food processor to form medium crumbs. Transfer to a medium bowl and set aside. Pulse the onion, celery, carrot and garlic in the food processor until chopped medium-fine. (Be careful not to over process, or the mixture will become watery.)

2. Add milk to the bread crumbs and stir until moistened. In a large bowl, gently combine the ground beef, eggs, bread crumb mixture, vegetable mixture, ketchup, paprika and salt and pepper. Be careful not to over work the mixture, or it will toughen.

3. Spoon into two ungreased 9-inch loaf pans. Smooth the tops and coat lightly with ketchup. Bake until a meat thermometer inserted in center reads 160 degrees, about 1 1/2 to 2 hours.

*I don't measure salt unless I'm baking. For this recipe I probably used two teaspoons sea salt and one teaspoon freshly ground pepper.

Serve with mashed potatoes, a sprinkle of parsley and a few too many proclamations of "Ma! The meatloaf!"

1 comment:

  1. I rarely post the amount of salt and pepper I use either. Mostly b/c I do it to taste and I'm just too lazy to measure it out little by little. Nothing quirky happens in my family, we're very casual but traditional. My favorite things to make are pies b/c that's basically the only thing I ever contribute. My grandmother makes so much food!