TECHNIQUE
food
CLASSIC MEAT LOAF
PREP: 40 MIN. BAKE: 60 MIN. OVEN:350°F
AMERICAN
CLASSICS
M e a t L o a f
Great meat loaf is moist, dense, and satisfies with a rich
flavor that’s meaty and lasting. Learn the basics from
Scott Peacock, then adapt as you please.
2
T b s p . u n sa lte d b u tte r
1 V 4
c u p s o n io n , fin e ly d ic e d
1V 4
c u p s p o rto b e llo o r d e s ire d
m u s h ro o m s , fin e ly c h o p p e d
V i
c u p c e le ry , fin e ly d ic e d
V i
tsp . d rie d th y m e
1
tsp . fin e ly c h o p p e d g a rlic
V i
c u p g ra te d c a rro t
1
c u p fre s h b re a d c ru m b s
V i
c u p h a lf-a n d -h a lf o r m ilk
2
egg s
1V 2
lb. g ro u n d c h u c k
V i
lb .g ro u n d p o rk
4
s lic e s b a c o n , fin e ly c h o p p e d
i
3
/ 4
tsp . k o s h e r sa lt
V i
tsp. fre sh ly g ro u n d black p ep p er
V i
c u p k e tc h u p
2
T b s p . b ro w n su g a r
2
tsp . c id e r v in e g a r
W R IT T E N A N D P R O D U C E D BY NANCY WALL HO PKINS AND SC O TT PEACOCK
P H O T O S ANDY LYONS F O O D S T Y L IN G CHARLES W ORTHINGTON
R ECIPE SC O TT PEACOCK
«am
V ; -
*:
1. Preheat oven to
350
°F. In large
skillet heat butter until melted and
foaming. Add onions, mushrooms,
and celery. Season to taste with
kosher
salt
and
black pepper.
Cook
3
minutes, being careful not to brown.
2.
Sprinkle thyme over onion mixture.
Rub garlic and pinch of
salt
into paste;
add garlic. Cook and stir until onions
are tender and translucent. Stir in
grated carrot; remove from heat. Cool
completely. Meanwhile, soak bread in
half-and-half. Lightly beat eggs.
3.
In large m ixing bowl combine
ground meats, bacon, cooled
vegetables, and bread crum b
mixture. Sprinkle the l 3/4 teaspoons
salt and the pepper. U sing hands,
m ix until well blended.
4.
Tu rn m ixture into rectangular
baking dish. U sing hands, shape
into a
9
x
5
inch loaf. Make shallow
indention around sides.
5.
For Ketchup Topping: Com bine
ketchup, brown sugar, and vinegar.
over top of meat loaf. Bake on
m iddle rack for 1 hour or until meat
thermometer reaches
155
°F. Let rest
10 m inutes before slicing,
s e r v e s
8
.
EACH SERVING
518
cal,
38
g
fat (
15
gsat fat),
160
mgchol,
1,013
mg sodium,
19
gcarbo,
1.5
gfiber,
2 6
gpro. Daily Values:
32
% vit.
A ,
10
% vit. C, 8% calcium,
17
% iron.
