I made the meatloaf recipe listed below.
It tasted great, but it fell apart when I took it out of the loaf pan.
Unfortunately, I didn't have parchment paper and a wire rack which what
was called for in the recipe. I am not sure if this is the problem
(since I made other meatloafs in a loaf pan), or perhaps the selection
of ingredients.
Delicate Meatloaf
Serves 6
Be careful not to overknead the meatloaf ingredients; doing so will result
in a heavy and dense loaf.
3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 rib celery, strings peeled, cut into 1/2-inch squares
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled [3 instead]
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork (12oz)
8 ounces ground veal
8 ounces ground round (12oz)
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1/2 cup of parmesean cheeze
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick squares
Preheat oven to 400 . Remove crusts from bread, and place slices in the bowl of a food
processor. Process until fine crumbs form, about 10 seconds. Transfer bread crumbs to
a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will
make your meat loaf rubbery. Place carrot, celery, yellow onion, garlic, and parsley
in the bowl of the food processor. Process until vegetables have been minced, about 30
seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping
vegetables this way saves time and ensures that vegetables will be small enough to
cook through and not be crunchy). Transfer vegetables to bowl with the bread crumbs.
Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper,
Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly
combined, about 1 minute. The texture should be wet, but tight enough to hold a
free-form shape.
Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of
parchment paper, and place over center of rack to prevent meat loaf from falling
through. Using your hands, form an elongated loaf covering the parchment. Place the
remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in
a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf.
Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion.
Cook, stirring occasionally, until onion is soft and golden in places. Add 3
tablespoons water, and cook, stirring, until most of the water has evaporated.
Transfer onion to a bowl to cool slightly, then sprinkle onion over the meat loaf.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an
instant-read thermometer inserted into the center of the loaf registers 160 , about 25
minutes more. Let meat loaf cool on rack, 15 minutes.
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