Have you ever just gotten the craving for a hearty meatloaf? Well after eating lot of seafood in Spain, I found myself craving something meaty, hearty, and filling and meatloaf came to mind. It's surprising because I have never made meatloaf before so for my first try, I found a recipe online (link at bottom). I even made my own bread crumbs (directions for that below as well!) Next time, I'm thinking I may try an Asian meatloaf...with soy sauce, green onions, cilantro, and sriracha instead of ketchup. I'll put up the recipe when I try that.
For those who don't get the reference in the title, please refer here from an iconic scene from the movie Wedding Crashers.
Prep Time: 25 minutes
Total Time: 1 hour 50 minutes
Serves: 8 servings
- 1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
- 1/3 cup whole milk
- 1 medium onion, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 garlic cloves
- 2 tablespoons neutral vegetable oil, such as grapeseed
- 2 1/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3 tablespoons Worcestershire sauce
- 1 1/2 pounds ground beef chuck, preferably 20% fat
- 1/2 pound ground pork
- 2 large eggs
- 1/2 cup ketchup, divided, plus more for serving
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
To make fine fresh breadcrumbs, preheat oven to 300°F. Place 6 slices white sandwich bread on a wire rack set into a baking sheet. Bake until completely dry and just beginning to turn golden, 15–20 minutes. Allow to cool slightly, then pulse in a food processor until fine crumbs form.