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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 recipe1_092205_5.jpg

Ingredients Ingredient Checklist 4 slices white bread, torn into pieces 1 3/4 pounds ground beef 3/4 pound ground pork 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 1 large egg 3/4 cup ketchup 4 teaspoons dry mustard 1 tablespoon coarse salt 2 teaspoons freshly ground pepper 2 tablespoons packed light-brown sugar

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 recipe1_092205_5.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

recipe1_092205_5.jpg

recipe1_092205_5.jpg

Ingredients

Ingredients

  • 4 slices white bread, torn into pieces 1 3/4 pounds ground beef 3/4 pound ground pork 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 1 large egg 3/4 cup ketchup 4 teaspoons dry mustard 1 tablespoon coarse salt 2 teaspoons freshly ground pepper 2 tablespoons packed light-brown sugar

Directions

Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.

Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. 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, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Reviews (17)

 Add Rating & Review     68 Ratings   5 star values:        17    4 star values:        18    3 star values:        17    2 star values:        11    1 star values:        5

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Reviews (17)

Add Rating & Review     68 Ratings   5 star values:        17    4 star values:        18    3 star values:        17    2 star values:        11    1 star values:        5

Add Rating & Review

68 Ratings 5 star values: 17 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 5

68 Ratings 5 star values: 17 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 5

68 Ratings 5 star values: 17 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 5

  • 5 star values: 17 4 star values: 18 3 star values: 17 2 star values: 11 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       01/30/2019   I’ve made this so many times, have the cookbook! It’s simply wonderful.  

Martha Stewart Member     Rating: 5 stars       11/11/2017   BEST recipe for meatloaf ever!  

Martha Stewart Member     Rating: Unrated       01/09/2012   I didn't process the veggies to a fine dice/proto-puree, I chopped them finely but found they weren't quite cooked when the meat was done - so then I sauteed the veggie mixture before adding to the beef, and that worked just fine. Also - for those of us that are not fans of ketchup, I used HP sauce (in US something like A1) and/or a mixture of HP and Worcester.  

Martha Stewart Member     Rating: Unrated       03/10/2010   Have used this recipe many times. Once I accidently bought ground bison instead of veal so I used it instead. It still came out delicious!  

Martha Stewart Member     Rating: Unrated       09/07/2008   Very yummy. I added the following variations: crunched crackers instead of bread, 1/4 cup of parmesean cheese, 1/4 cup of milk, and celery salt instead of celery. The ketchup and brown sugar topping can get burnt in the oven, so keep an eye on it!  

Martha Stewart Member     Rating: Unrated       02/10/2008   I'm trying out meat loaf recipes for a "take comfort" party I'm hosting. This one did not make the cut. Too dry and dense for my tastes.  

Martha Stewart Member     Rating: Unrated       02/08/2008   Sweetiepie8, so sorry. I just now saw your question. Potlady is correct, 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork. Let us know how it turns out! ; )  

Martha Stewart Member     Rating: Unrated       02/06/2008   Thank You for this reciepe. I am making it tonight, I will let you know what I think. Thanks Again, Carla@vegas  

Martha Stewart Member     Rating: Unrated       01/25/2008   Best meatloaf I have ever made. Very tasty, and it was enough for us to get 2 meatloafs out of it, so we froze one for later.  

Martha Stewart Member     Rating: Unrated       01/25/2008   To include veal, use this mixture: 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.  

Martha Stewart Member     Rating: Unrated       01/25/2008   Have made this recipe many times, it's one of the best meatloafs ever. Also healthy w/the chopped veggies  

Martha Stewart Member     Rating: Unrated       01/25/2008   jerrypwjr - so you have made this - is there veal in it like mentioned in the prelude? if so how much? thanks  

Martha Stewart Member     Rating: Unrated       01/24/2008   Looks like a great recipe, but where is the VEAL that is mentioned? How much veal should you use? Thanks!  

Martha Stewart Member     Rating: Unrated       01/20/2008   This recipe is just like meatloaf my mom used to make. It is simple and delicious!!  

Martha Stewart Member     Rating: Unrated       01/10/2008   I have used this same recipe of Martha's for over a year now and made this meat loaf several times. Each time it comes out delicious. The only problem is that everyone eats it all up and there are no leftovers!

    Martha Stewart Member

    Rating: 5 stars 01/30/2019

I’ve made this so many times, have the cookbook! It’s simply wonderful.

Rating: 5 stars

Rating: 5 stars 11/11/2017

BEST recipe for meatloaf ever!

Rating: Unrated 01/09/2012

I didn’t process the veggies to a fine dice/proto-puree, I chopped them finely but found they weren’t quite cooked when the meat was done - so then I sauteed the veggie mixture before adding to the beef, and that worked just fine. Also - for those of us that are not fans of ketchup, I used HP sauce (in US something like A1) and/or a mixture of HP and Worcester.

Rating: Unrated

Rating: Unrated 03/10/2010

Have used this recipe many times. Once I accidently bought ground bison instead of veal so I used it instead. It still came out delicious!

Rating: Unrated 09/07/2008

Very yummy. I added the following variations: crunched crackers instead of bread, 1/4 cup of parmesean cheese, 1/4 cup of milk, and celery salt instead of celery. The ketchup and brown sugar topping can get burnt in the oven, so keep an eye on it!

Rating: Unrated 02/10/2008

I’m trying out meat loaf recipes for a “take comfort” party I’m hosting. This one did not make the cut. Too dry and dense for my tastes.

Rating: Unrated 02/08/2008

Sweetiepie8, so sorry. I just now saw your question. Potlady is correct, 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork. Let us know how it turns out! ; )

Rating: Unrated 02/06/2008

Thank You for this reciepe. I am making it tonight, I will let you know what I think. Thanks Again, Carla@vegas

Rating: Unrated 01/25/2008

Best meatloaf I have ever made. Very tasty, and it was enough for us to get 2 meatloafs out of it, so we froze one for later.

To include veal, use this mixture: 1 1/2 lbs beef, 1/2 lb veal, 1/2 lb pork.

Have made this recipe many times, it’s one of the best meatloafs ever. Also healthy w/the chopped veggies

jerrypwjr - so you have made this - is there veal in it like mentioned in the prelude? if so how much? thanks

Rating: Unrated 01/24/2008

Looks like a great recipe, but where is the VEAL that is mentioned? How much veal should you use? Thanks!

Rating: Unrated 01/20/2008

This recipe is just like meatloaf my mom used to make. It is simple and delicious!!

Rating: Unrated 01/10/2008

I have used this same recipe of Martha’s for over a year now and made this meat loaf several times. Each time it comes out delicious. The only problem is that everyone eats it all up and there are no leftovers!

All Reviews for Meatloaf 101

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Meatloaf 101

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest