Meatloaf ~ A Classic American Dinner

Over the years I've modified my meatloaf recipe in an attempt to make it more moist and tender. Most meatloaf is dense, dry and tough, especially when re-heated. This recipe, which takes into account the techniques of America's Test Kitchen, Martha Stewart and Julia Child, makes a delicious dinner for which you can be proud and that your family will love and request time and again.

So what keeps it moist and tender? The sautéed vegetable mixture. Do use the mushrooms, as no one will realize they are there as they do their part to keep the texture correct but are not so many as to impart a mushroom flavor. I always use them unless someone has an allergy to them. You'll note the mixture is soft when you form it into the classic loaf. It is for this reason I cover the rack with foil, which provides for structural support and keeps it up and out of any pan drippings. 

Rack Covered in Foil with Holes

One word of caution. People are quite particular about the meatloaf topping. Some prefer none at all, others the classic red ketchup. Here I prepared a ketchup based topping that is more flavorful. Delicious! Most however, prefer what their mother used to make. Give them what they expect and they will be happy. Below I give you my favorite version of the ketchup topping, which seems most common and is better than just spreading plain ketchup over the top.

Note that you can adjust the recipe without using precise measurements. If you only have 2 pounds of meat, just use a little less of most ingredients and it will still come out just fine. 

Ingredients (6-8 Servings)

1/2 cup Colby, jack or cheddar cheese, grated (about 1 cup)
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, finely chopped

1 medium carrot, peeled and finely chopped

1 celery rib, finely chopped
3 garlic cloves, minced
4-6 large white mushrooms, finely chopped

   or 1 4 ounce can mushrooms drained and finely chopped
2 teaspoons dried thyme
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
3 large eggs
1 tablespoon A1 or soy sauce
2 teaspoons Dijon mustard

26 saltine crackers, crushed
2 tablespoons dried parsley

3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 pounds lean ground beef
1 1/2 pounds lean ground pork

Classic Glaze
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/4 cup cider vinegar
3 tablespoons light brown sugar, packed

Instructions

Preheat oven to 375F degrees and place oven rack in center of oven.

Prepare a roasting rack by covering it with aluminum foil and poking small holes throughout. Place this in your baking or roasting pan (with sides) and then spray the pan and covered rack with cooking oil spray. Chop the onion, celery and carrot to a fine dice using a food processor for speed and consistency. Set aside. Chop the garlic and mushrooms to a fine dice using a food processor and set aside. 


Place the grated cheese on a plate and place in the freezer until ready to use. Heat a large non-stick skillet over medium high heat, add butter and olive oil. Heat until foam forms and add finely chopped onion/carrot/celery mixture. Cook, stirring regularly, until they begin to caramelize slightly, about 6-8 minutes.

Add in chopped garlic/mushroom mixture to the pan and stir to release moisture 3-4 minutes. Remove the skillet from the cooktop and place the cooked mixture into a large mixing bowl. Add the thyme, paprika, basil, oregano, and tomato paste and stir in. Spread out the mixture in the bowl and let cool for 10 minutes. 

Scramble the eggs in a small bowl with a fork. Add the beaten eggs, A1 or soy sauce, mustard, parsley, saltines, parsley, and salt, pepper to the cooled cooked ingredients. Sprinkle in the frozen cheese, breaking up any larger chunks that may have formed during freezing. Add ground beef/pork and mix with hands until well combined. (I wear food safe gloves when doing this.) In the bowl, form the mixture into a loaf as best you can, compressing and shaping it. 

Transfer meat mixture to prepared foil lined rack and tidy up the loaf which should be about 3 inches high with flat ends. (This should not be a football shape.)  Place in the oven with a meat temperature probe if you have one. Bake meatloaf to an internal temperature of 140F degrees, about 1 hour. 

While the meatloaf bakes, combine glaze ingredients in a small saucepan, bring to a simmer. Stir until syrupy, about 5 minutes. 

When the meatloaf is 140F degrees, open the oven and spread half the glaze over the meatloaf. Close and bake for 5-10 minutes more. 

Let sit 20 minutes before slicing. Serve with some of the extra sauce.