Best Martha Stewart Meatloaf Recipes

MARTHA STEWART MEATLOAF RECIPE

Steps:

• Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
• Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
• Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
• Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
• In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
• Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.

MARTHA STEWART'S ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 400°F.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 3 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

MARTHA STEWART'S ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 400°F. Process or crumble the bread and combine with the minced vegetables in a large bowl. Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix. Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack. Form the meat mixture into and elongated loaf on the parchment paper. Mix the next 3 ingredients together and baste the loaf--set aside. Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

ANTI-MARTHA STEWART MEATLOAF

Steps:

• Begin preheating oven to 350 degrees.
• Combine first 9 ingredients in bowl and mix thoroughly.
• Mix in crushed crackers until well-blended.
• Pat mixture into ungreased loaf pan.
• Bake at 350 degrees for 60-90 minutes.
• NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake.
• At lower altitudes, it won't take as long.
• NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.

MARTHA STEWART'S TURKEY MEATLOAF

Steps:

• Directions Preheat oven to 350 degrees. Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes. Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup. Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare

MARTHA STEWART'S ALL AMERICAN MEATLOAF RECIPE - FOOD.COM

Steps:

• Preheat oven to 400°F.
• Process or crumble the bread and combine with the minced vegetables in a large bowl.
• Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
• Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
• Form the meat mixture into and elongated loaf on the parchment paper.
• Mix the next 3 ingredients together and baste the loaf--set aside.
• Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
• Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

MEATLOAF - MARTHA STEWART'S MOTHER'S

Steps:

• Crumble white bread in food processor. In food processor, chop onions, celery, carrots, parsley and garlic. Mix egg with fork. Combine all ingredients together in large bowl with hands. Pack into a 6" x 7" loaf pan. Mix together brown sugar, catsup and dry mustard. Spread evenly on top. Bake at 375 deg. for 45 min.