Back to All-American Meatloaf All Reviews for All-American Meatloaf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery All-American Meatloaf Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 slices white bread 1 large carrot, cut into 1/4-inch-thick rounds 1 celery, strings peeled, cut into 1/2-inch pieces 1/2 medium yellow onion, roughly chopped 2 cloves garlic, smashed and peeled 1/2 cup fresh flat-leaf parsley, leaves, loosely packed 1/2 cup plus 3 tablespoons ketchup 4 1/2 teaspoons dry mustard 8 ounces ground pork 8 ounces ground veal 8 ounces ground round 2 large eggs, beaten 2 teaspoons salt 1 teaspoon freshly ground pepper 1 teaspoon Tabasco Sauce, or to taste 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling 2 tablespoons dark-brown sugar 1 tablespoon olive oil 1 small red onion, cut into 1/4 inch-thick rings
Cook’s Notes Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.
Gallery All-American Meatloaf
Recipe Summary Servings: 6
Gallery
All-American Meatloaf
All-American Meatloaf
All-American Meatloaf
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 slices white bread 1 large carrot, cut into 1/4-inch-thick rounds 1 celery, strings peeled, cut into 1/2-inch pieces 1/2 medium yellow onion, roughly chopped 2 cloves garlic, smashed and peeled 1/2 cup fresh flat-leaf parsley, leaves, loosely packed 1/2 cup plus 3 tablespoons ketchup 4 1/2 teaspoons dry mustard 8 ounces ground pork 8 ounces ground veal 8 ounces ground round 2 large eggs, beaten 2 teaspoons salt 1 teaspoon freshly ground pepper 1 teaspoon Tabasco Sauce, or to taste 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling 2 tablespoons dark-brown sugar 1 tablespoon olive oil 1 small red onion, cut into 1/4 inch-thick rings
Directions
Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.
Cook’s Notes Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.
Cook’s Notes
Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.
Reviews (15)
Add Rating & Review 107 Ratings 5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
Load More Reviews
Reviews (15)
Add Rating & Review 107 Ratings 5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
Add Rating & Review
107 Ratings 5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
107 Ratings 5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
107 Ratings 5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
5 star values: 29 4 star values: 26 3 star values: 31 2 star values: 15 1 star values: 6
Martha Stewart Member Rating: 4.0 stars 09/29/2020 Very good flavor, but it crumbles into a mess every time I cut into it. HELP! Martha Stewart Member Rating: 1 stars 11/04/2017 I liked it but am having problems with the stars, lol Martha Stewart Member Rating: Unrated 04/20/2015 Video shows Martha and her mother, Big Martha, making Mrs. Kostyra's Meatloaf (not All-American Meatloaf). Recipe posted here: http://ow.ly/LR6IT. Sorry for the confusion! Martha Stewart Member Rating: Unrated 04/19/2015 Why are the written instructions completely different from the video? Martha's mother said oven at 375° in the video; the written says 400°. Video calls for 2lbs of meat; instructions call for 1-1/2 lbs. Video uses a loaf pan; written says free form on a baking rack. Lots of differences between the video and the written. I notice this with many of her recipes between the video and the written instructions. Martha Stewart Member Rating: Unrated 11/08/2014 This is absolutely the best meatloaf I've ever made. However, every time I've made it, the loaf falls apart once I cut into it (and I even wait 15-20 min before cutting). I follow the recipe exactly, which is why its so frustrating. Does anyone have suggestions? Martha Stewart Member Rating: Unrated 02/15/2012 I LOVE this meatloaf... classic, moist & flavorful + quick and very easy! My kids say the glaze is the best part!!! Martha Stewart Member Rating: Unrated 10/30/2011 All-Canadian Meatloaf: as above, using equal parts beaver, polar bear and elk meat (available premixed on the Hudson Bay Co. website.) Also, substitute fiddlehead greens for the rosemary. Martha Stewart Member Rating: Unrated 04/16/2010 I've been making this one for years and it never disappoints. The red onions are the best touch! MUST TRY!! Martha Stewart Member Rating: Unrated 03/16/2010 I love this meatloaf!!! If you want an All Australian Meatloaf you can exchange the pork to ground kangaroo meat!! Martha Stewart Member Rating: Unrated 02/23/2009 This is definitely a favorite- and absolutely sure to turn any Meatloaf-hater around! I omit the rosemary Martha Stewart Member Rating: Unrated 01/06/2009 my family loved it.I am making it again tonight Martha Stewart Member Rating: Unrated 09/08/2008 did anyone else think it was too salty? i used kosher salt Martha Stewart Member Rating: Unrated 01/06/2008 This recipe was given to me from my sister who's husband (and family) absolutly love. First time I made it my husband said it is now one of his favorites. My other sister made this and her husband had her make it the next week because he liked it so much. All time family favorite, takes a little time to make but well worth it. Have made it with lean ground turkey and is almost as tasty (a little dry). Martha Stewart Member Rating: Unrated 12/21/2007 This meatloaf is a real favorite in our family. I've been using this recipe since it first appeared and it's delicious and tender. However, I use the crusts on the bread, too, and when I buy the meats, I make up a "Meatloaf Mix" which is divided into indiviidual meal packages and frozen.Martha Stewart Member
Rating: 4.0 stars 09/29/2020
Very good flavor, but it crumbles into a mess every time I cut into it. HELP!
Rating: 4.0 stars
Rating: 1 stars 11/04/2017
I liked it but am having problems with the stars, lol
Rating: 1 stars
Rating: Unrated 04/20/2015
Video shows Martha and her mother, Big Martha, making Mrs. Kostyra’s Meatloaf (not All-American Meatloaf). Recipe posted here: http://ow.ly/LR6IT. Sorry for the confusion!
Rating: Unrated
Rating: Unrated 04/19/2015
Why are the written instructions completely different from the video? Martha’s mother said oven at 375° in the video; the written says 400°. Video calls for 2lbs of meat; instructions call for 1-1/2 lbs. Video uses a loaf pan; written says free form on a baking rack. Lots of differences between the video and the written. I notice this with many of her recipes between the video and the written instructions.
Rating: Unrated 11/08/2014
This is absolutely the best meatloaf I’ve ever made. However, every time I’ve made it, the loaf falls apart once I cut into it (and I even wait 15-20 min before cutting). I follow the recipe exactly, which is why its so frustrating. Does anyone have suggestions?
Rating: Unrated 02/15/2012
I LOVE this meatloaf… classic, moist & flavorful + quick and very easy! My kids say the glaze is the best part!!!
Rating: Unrated 10/30/2011
All-Canadian Meatloaf: as above, using equal parts beaver, polar bear and elk meat (available premixed on the Hudson Bay Co. website.) Also, substitute fiddlehead greens for the rosemary.
Rating: Unrated 04/16/2010
I’ve been making this one for years and it never disappoints. The red onions are the best touch! MUST TRY!!
Rating: Unrated 03/16/2010
I love this meatloaf!!! If you want an All Australian Meatloaf you can exchange the pork to ground kangaroo meat!!
Rating: Unrated 02/23/2009
This is definitely a favorite- and absolutely sure to turn any Meatloaf-hater around! I omit the rosemary
Rating: Unrated 01/06/2009
my family loved it.I am making it again tonight
Rating: Unrated 09/08/2008
did anyone else think it was too salty? i used kosher salt
Rating: Unrated 01/06/2008
This recipe was given to me from my sister who’s husband (and family) absolutly love. First time I made it my husband said it is now one of his favorites. My other sister made this and her husband had her make it the next week because he liked it so much. All time family favorite, takes a little time to make but well worth it. Have made it with lean ground turkey and is almost as tasty (a little dry).
Rating: Unrated 12/21/2007
This meatloaf is a real favorite in our family. I’ve been using this recipe since it first appeared and it’s delicious and tender. However, I use the crusts on the bread, too, and when I buy the meats, I make up a “Meatloaf Mix” which is divided into indiviidual meal packages and frozen.
All Reviews for All-American Meatloaf
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for All-American Meatloaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
