MEATLOAF RECIPE - NYT COOKING
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Total Time 2 hours
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
MEATLOAF WITH VEAL AND PORK RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
- In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
- In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
- In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
- Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
- Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
- Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.
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