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Nutrition Facts
Serving Size 1 (202g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons dry mustard 8 ounces ground pork 2 1/2 teaspoons dry mustard
Calories 641
Calories from Fat 349		(54%)
Amount Per Serving		%DV
	Total Fat 38.8g	59%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 17.6g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.5g
Cholesterol 234mg		78%
Sodium 1354mg		56%
Potassium 929mg		26%
Total Carbohydrate 24.0g		7%
	Dietary Fiber 1.9g	7%
	Sugars 13.6g
Protein 47.6g		95%
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Martha Stewart's All American Meatloaf

Recipe #154549 | 1¼ hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Pokey in San Antonio, TX
Feb 4, 2006

This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

SERVES 6 -8 (change servings and units)

Ingredients

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Directions

1
Preheat oven to 400°F.
2
Process or crumble the bread and combine with the minced vegetables in a large bowl.
3
Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
4
Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
5
Form the meat mixture into and elongated loaf on the parchment paper.
6
Mix the next 3 ingredients together and baste the loaf--set aside.
7
Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
8
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

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Main Ingredient > Meat > Pork
Main Ingredient > Meat > Beef > Ground Beef
Preparation > Time to Make > < 4 hours

Featured Reviews for This Recipe

From: Hoxiesgirl

On Oct 31, 2009

This has been my go-to meatloaf recipe since I read it on her website many years ago. We love it. I substitute ground white turkey for the veal, that probably helps a little with the fat per serving, which is scary, but also I think it serves 8 or more.

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From: Chef #1380914

On Sep 11, 2009

I made this for my boyfriend who was married to a gourmet cook for 22 years and he raved about it. Way to go Martha!

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From: bluemoon downunder

On Apr 11, 2006

Don't be daunted by the seemingly long list of ingredients: this is a wonderfully flavoursome meatloaf, made so flavoursome because of the wonderful blend of what are essentially really quick to put together ingredients. My favourite meatloaves are those made with a mixture of meats and this one was no exception. I omitted the Tabasco sauce, I used 6 cloves of minced garlic (personal taste preferences) and I used half water and half merlot when cooking the onions (next time I'll use all merlot), but otherwise I made this exactly to the recipe. Thank you for sharing this recipe. It’s one I'll certainly be making again!

2 people found this review helpful

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From: evelyn/athens

On Feb 20, 2006

I wish I could rate this recipe higher - it's all there in terms of ingredients but my family just didn't enjoy it. My kids kept remarking that it tasted 'strange' and I think it must have been the dry mustard - can't for the life of me think what else it could have been. Anyway, only DH and I ate our meatloaf and we have a lot of leftovers. The kids got a cheese sandwich (2 of the 3 kids are normally not picky at all). It did make a light meatloaf, texturally, which both DH and I liked.

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