What could be better than meat shaped like bread? Although this is by no means a low-fat recipe, it is a less-fat version of Martha Stewart’s. If you want the full-fat version, please help yourself. Your stomach and your cardiologist will thank you.
Don’t be intimidated by the long list of ingredients, most of it just gets thrown in a food processor anyway!
1 1/2 pounds of ground beef
1 pound of ground turkey (NOT the 97% lean kind, it tastes like cardboard)
4 slices of white bread
2 cloves of garlic
3 celery stalks
1/2 cup of flat-leaf parsley
3/4 cup of ketchup
4 teaspoons dry mustard (in the seasoning section)
1 tablespoon of coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons packed light-brown sugar
Preheat the oven to 400 degrees and get that food processor ready. Tear the bread into a few pieces and pulse them until coarse crumbs are formed. Guess what? You just made breadcrumbs!
Empty the breadcrumbs into a large bowl (large enough for all the other ingredients) and get your vegetables ready. Cut the onion into eighths and throw them in there. Cut the celery and carrots into 2-inch pieces and add them as well. Add the garlic and parsley and pulse until you have a happy veggie mush.
Get ready to get your hands dirty! Combine the meat, breadcrumbs, and veggie mush in a bowl. Add the egg, 1/2 cup of ketchup, 2 teaspoons of dry mustard, salt and pepper. Smush it all together with your hands and squish it into a standard loaf pan.
Combine 1/4 cup of ketchup, 2 teaspoons of dry mustard and 2 tablespoons of brown sugar in a small bowl and brush it over the top of the meatloaf. I like to stab it a few times with a knife to let the glaze really get into the meat.
If you don’t put this on a foil-lined pan, it will destroy your oven. The meatloaf will cook for about 90 minutes – you want an internal temperature of 160. If the top is browning too quickly, tent foil over it (as I obviously didn’t do – see below).
Even though it’s tempting, you have to let the meatloaf stand for at least 15 minutes before cutting into it, or you’ll have a plate o’mush and not an actual slice. Be patient and enjoy!