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Martha Stewart-Inspired Meatloaf

Close-up of Martha Stewart-Inspired Meatloaf showing its texture
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This is an original adaptation inspired by Martha Stewart’s classic American home cooking: a tender, sliceable beef meatloaf made with fresh breadcrumbs, onion, and a tangy ketchup glaze. It bakes up moist inside with a caramelized, glossy top and slices cleanly for sandwiches the next day.

Ingredients

Scale

For the Meatloaf

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/160g)
  • 1 medium carrot, peeled and finely grated (about 1/2 cup/60g)
  • 3 cloves garlic, minced
  • 1 cup (60g) fresh white breadcrumbs (from about 3 slices white sandwich bread)
  • 1/2 cup (120ml) whole milk
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) ketchup
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 pounds (907g) lean ground beef (90% lean)

For the Glaze

  • 1/2 cup (120ml) ketchup
  • 2 tablespoons (30g) packed light brown sugar
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Heat the oven to 350°F (175°C) and set a rack in the middle position. Line a rimmed baking sheet with parchment paper or lightly oil a 9×5-inch (23x13cm) loaf pan. If using a loaf pan, line it with a sling of parchment for easy lifting.
  2. Warm the olive oil in a 10-inch (25cm) skillet over medium heat. Add the onion and carrot and cook, stirring often, until softened and the onion is translucent, 6 to 8 minutes. Stir in the garlic and cook 30 seconds more, until fragrant but not browned; scrape the mixture onto a plate and let cool for 5 minutes.
  3. In a large bowl, combine the breadcrumbs and milk and let stand for 5 minutes, until the breadcrumbs have absorbed the milk and look like a soft paste. This keeps the meatloaf moist; skipping it gives a dry, crumbly loaf.
  4. Add the eggs, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture and stir to combine. Add the cooled onion mixture and stir again.
  5. Add the ground beef and mix with your hands just until evenly combined, about 30 seconds. Do not overmix or compact the meat, which makes the loaf dense and tough.
  6. Turn the mixture onto the prepared baking sheet or into the loaf pan and shape into a 9×5-inch (23x13cm) loaf about 2 inches (5cm) high. Smooth the top and press the sides gently so the loaf holds together.
  7. Bake the meatloaf uncovered for 35 minutes. Meanwhile, make the glaze: in a small bowl, whisk together the ketchup, brown sugar, cider vinegar, and Worcestershire sauce until the sugar dissolves.
  8. Remove the meatloaf from the oven and spoon the glaze evenly over the top, spreading it to the edges. Return to the oven and bake until an instant-read thermometer inserted into the center registers 160°F (71°C), 25 to 30 minutes more.
  9. Let the meatloaf rest in the pan or on the baking sheet for 10 minutes before slicing; this allows the juices to redistribute so the slices stay intact. Slice with a serrated knife and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap cooled slices or the whole loaf tightly in plastic wrap and then foil and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat slices covered in a 350°F (175°C) oven for 10 to 15 minutes, or microwave individual slices for 1 to 2 minutes. Make ahead: assemble the unbaked loaf up to 24 hours in advance, cover, and refrigerate; add 5 to 10 minutes to the first baking time. The glaze can be made up to 1 week ahead and refrigerated.

Nutrition

Keywords: Martha Stewart meatloaf, classic meatloaf, homemade meatloaf, ground beef meatloaf, ketchup glaze meatloaf, easy meatloaf recipe, American comfort food, Sunday dinner, meatloaf sandwich, baked meatloaf

Find it online: https://marthadishes.com/martha-stewart-meatloaf-recipe/