Today Show: Martha Stewart Mom’s Meatloaf Recipe with Vegetables

Today Show: Martha Stewart Mom’s Meatloaf Recipe

The Today Show invited Martha Stewart on the show where she showed them how to make her mother’s meatloaf recipe. Stocked full of vegetables, mustard and ketchup, Stewart told the Today Show her mother had to fill it with lots of ingredients to “extend the meat” and feed the three boys in the family.

A few tips from Stewart before you start cooking the meatloaf recipe below:

  • Use fresh white breadcrumbs to keep the meatloaf fluffy and white.
  • Don’t use sirloin.
  • If you want to be healthier and use turkey, add a little olive oil to the meatloaf mix so it doesn’t dry out.

Martha Stewart Meatloaf Recipe

Today Show: Martha Stewart Mom's Meatloaf Recipe with Vegetables

The Today Show invited Martha Stewart on the set to show them how to make her mom’s meatloaf recipe, stocked full of vegetables to make it heartier.

Martha Stewart Meatloaf Ingredients:
  • 4 slices white bread
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar
Martha Stewart Meatloaf Directions:
  • Preheat oven to 400 degrees.
  • In the mixing bowl of a food processor, pulse the bread into fine breadcrumbs. Transfer to a medium bowl and the add ground beef and ground pork.
  • Place the onion, garlic, celery, carrots and parsley in the food processor and pulse until finely chopped. Add this to beef mixture. Add the egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper and combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  • In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard and brown sugar and stir until smooth.
  • Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.
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About the author

After graduating from the University of Cincinnati with a degree in Journalism and Anthropology, I managed a pizza place for a year, while freelancing for various newspapers in the area. Working every weekend in sauna like conditions, never being able to take a day off and being covered in flour is something I will not miss. I hope Recapo has air conditioning.

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