We have already discussed the fact that Martha is one of my idols, and although, I am truly amazed by her domestic prowess, I don’t think she has an exclusive on originality or taste. Considering this, I often call upon my audacious instincts (such that they are) and resist following Martha’s instructions exactly (don’t tell her; she may harm me - God knows what skills she picked up in the pokey), so I am going to give it to you a bit customized, “a fairly good thing”, if you will. Also, I used about one-half of everything and the version below reflects those adjustments.
Almost Martha’s Meatloaf
Serves 4-6 (depending on how hungry everyone is and if you are serving
3 slices white bread, torn into pieces
1/3 pound each ground beef, pork and veal
1 medium yellow onion, peeled and cut into eighths
3 or 6 or 9 cloves of garlic (one can never use too much garlic)
2 stalks celery, cut into tiny pieces
1 carrot, peeled and grated
1/2 cup flat-leaf parsley leaves, chopped
1 tablespoon rosemary, chopped
¼ teaspoon of red pepper flakes
2 large eggs
½ cup ketchup
2 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar
½ cup ketchup
1 teaspoon dry mustard
1 teaspoon rosemary
Heat oven to 400 degrees. Place all meatloaf ingredients in a bowl using hands to mix well.
Shape into a loaf and place in a pan. Bake for 30 minutes then brush glaze mixture on and bake for 30 minutes more or until meat thermometer reads 160°. Let sit for 5 minutes before slicing.
This really is a yummy recipe. I served it with red potatoes mashed with sour cream, and an arugula and orange salad.
School Bus image from Google images.