Martha Stewart's Meatloaf-optional-GF or GAPS

Martha Stewart's Meatloaf 101 {altered -Gluten Free or GAPS diet, original below}

Serves 8 to 10



4 slices white bread, torn into pieces - 1/2 c. gf crumbs or cooked cornmeal

1 3/4 pounds ground beef

3/4 pound ground pork {used turkey}

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 fresh flat-leaf parsley{used thyme}

1 large egg

1 tablespoon coarse salta

2 teaspoons freshly ground pepper

2 tablespoons packed light-brown sugar {used maple syrup/honey/molasses}

3/4 cup ketchup, divided, 1/2 and 1/4 c. for topping


4 teaspoons dry mustard, divided in half

Preheat oven to 400 degrees

Mix optional cornmeal/crumbs and ground meats.

Pulse onion, garlic, celery, carrots, and parsley in food processor until finely chopped.

Add to beef mixture; combine using your hands. Mix in egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.


In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.


Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings.


Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf starts getting brown, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

All-American Meatloaf

The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.

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

Directions

Instructions Checklist

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  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.

All-American Meatloaf Recipe | Martha Stewart