I've been taking requests lately, more from friends than my family. (I've heard no complaints, thus far) So what do the people want? Meatloaf, apparently. I had one friend tell me that her kids act as if she has given them a gift when she lays down a plate of meatloaf in front of them. Another, whose blended family now totals five kids and assorted livestock, wanted a classic meatloaf with nothing exotic, please. Graduate students, Democrats, Republicans, yogis, and my new Dutch neighbors all want... MEATLOAF!!!!
Fine. Here it is in all of it's homey, comforting glory. I like to serve it with baked sweet potatoes and a spicy salad. You can even position the potatoes right on the edges of the same baking sheet as they will take about the same amount of time to cook as the meatloaf.
Time: about 20 minutes prep, 1 hour to cook, 15 minutes to rest.
for the meatloaf:
8 oz ground beef
8 oz ground veal
8 oz ground pork
3 slices of white bread, crusts removed
1 large carrot, peeled and cut into large pieces
1 large rib of celery, peeled and cut into large pieces
1 onion, cut into 4-5 pieces
2-3 cloves of garlic
1/2 c flat leaf parsely
1/2 t rosemary, finely chopped
1/2 c organic ketchup
2 t dijon mustard
2 eggs, beaten
1 t siracha
for the glaze:
3 T organic ketchup
2 t dijon mustard
2 T brown sugar
1 t Team Sweet Mama's Kansas City Rub (optional)
2 onions, cut into rings
Preheat oven to 400º
In the bowl of a food processor, pulse the bread into crumbs. Place in a large mixing bowl.
Add the carrots, onion, celery, garlic and parsley to the bowl of the food processor, processing until everything is minces but not liquidy. Add the vegetables to the bread crumbs along with the remaining meatloaf ingredients, mixing well with your hands.
Place a baking rack in a large baking pan. Cut a piece of parchment paper about 5x11" and free form the loaf to sit on the parchment. I also like to line the baking sheet with parchment for easy clean up.
In a small bowl, mix together the ingredients for the glaze and brush all of in on the loaf. Heat a frying pan to med-high, heat your oil and then add the onions, turning down the heat and cooking for about 10 minutes. Add a few tablespoons of water to the pan to steam and soften the onions a bit. Once all of the water is gone, take the onions off of the heat. Let them cool for a couple of minutes and then layer them on the loaf.
Cook for about 1 hour until the temperature reaches 160º on an instant thermometer. Let rest for about 15 minutes before serving.