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MARTHA’S MEAT LOAF L0L *****

Meat Loaf 101

Serves 8 to 10

4 slices white bread, torn into pieces

1 3/4 pounds ground beef

3/4 pound ground pork

1 medium yellow onion, peeled and 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

1. Preheat oven to 400°. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.

2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.

4. Brush mixture over top of the meat loaf. 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°, about 1 1/2 hours. (If the top of the meat loaf gets too dark, cover with foil and continue baking.) Let meat loaf stand 15 minutes before slicing.

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