How To Make Meatloaf from Scratch — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

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Let stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the bowl. You can leave the crusts on the bread or trim them off before soaking; if you leave them on, remove any large pieces that haven’t broken down after soaking.”,”image”:{“id”:”f5b3c9e09e1ef50f81b37e52d03271c3890812ca”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:04:25.002-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e18dbfa3f4e5e004623″,”focus_z”:null}},{“image_id”:”7f03a7bcefe03ca08bd124429e3e3ed5c2a38b55″,”caption”:”Warm a few teaspoons of olive oil in a skillet over medium heat. Add the diced onions, carrots, and celery. Cook until the onions are translucent and the carrots have softened, 6 to 8 minutes. If the vegetables begin to brown, turn down the heat. Add the garlic and stir until fragrant, about 30 seconds. Add the thyme and tomato paste, and stir until coated. Remove from heat and let cool slightly.”,”image”:{“id”:”7f03a7bcefe03ca08bd124429e3e3ed5c2a38b55″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:04:14.880-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e0cdbfa3f4e6a0046f6″,”focus_z”:null}},{“image_id”:”0a874256bb8d37053d93a32cba6d6d7795e992a5″,”caption”:”In a large mixing bowl, combine the ground meat, beaten eggs, Worcestershire sauce, salt and pepper, soaked bread and milk, and the cooked vegetables.”,”image”:{“id”:”0a874256bb8d37053d93a32cba6d6d7795e992a5″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:04:00.434-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810dfbdbfa3f4e8d004410″,”focus_z”:null}},{“image_id”:”c342ed58387834bba51b5454c1c2a8e31ae8436b”,”caption”:”Use your hands to work the ingredients together until just combined.”,”image”:{“id”:”c342ed58387834bba51b5454c1c2a8e31ae8436b”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:03:41.531-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810debdbfa3f4e9100485a”,”focus_z”:null}},{“image_id”:”9e33deb019385fab5d490e157d85f3bed52d64e2″,”caption”:”Transfer the meatloaf mixture to your foil-lined baking sheet or baking dish. Shape it into a loaf roughly 9 inches by 5 inches. (If using a loaf pan, just pat the meatloaf mixture into the pan.)”,”image”:{“id”:”9e33deb019385fab5d490e157d85f3bed52d64e2″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:04:21.246-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e11dbfa3f4ea00044c5″,”focus_z”:null}},{“image_id”:”47b647aa9e23e3ef5b5b02f8453f918e52c5b14e”,”caption”:”Spread 1/4 cup of the ketchup mixture over the meatloaf (reserve the other 1/4 cup for later). Alternatively, drape the loaf with bacon slices.”,”image”:{“id”:”47b647aa9e23e3ef5b5b02f8453f918e52c5b14e”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:05:20.774-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e4fdbfa3f4e6a004701″,”focus_z”:null}},{“image_id”:”227ddee3b2b937ce7d7ad4023fe75a81dc6cb4fc”,”caption”:”Bake the meatloaf for 45 minutes, then spread with the remaining 1/4 cup of ketchup, if using.”,”image”:{“id”:”227ddee3b2b937ce7d7ad4023fe75a81dc6cb4fc”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:05:37.691-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e61dbfa3f4e70004407″,”focus_z”:null}},{“image_id”:”a3ea8ae005069f2d91637ef2d1f1d1deb55bd3aa”,”caption”:”Bake the loaf for another 10 to 15 minutes (about 1 hour total), until the middle of the loaf registers at least 155°F on an instant-read thermometer.”,”image”:{“id”:”a3ea8ae005069f2d91637ef2d1f1d1deb55bd3aa”,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:05:33.735-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e5cdbfa3f4ee10045a0″,”focus_z”:null}},{“image_id”:”f4ffb896740017ce994fd0c7bb7598f2ae6dda56″,”caption”:”Let the loaf cool for at least 15 minutes before serving.”,”image”:{“id”:”f4ffb896740017ce994fd0c7bb7598f2ae6dda56″,”width”:2000,”height”:2500,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2013-11-11T12:05:44.270-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”52810e67dbfa3f4e7a00460a”,”focus_z”:null}}]};

Roughly once a year — right about now, as it so happens — I get a sudden and very urgent hankering for meatloaf. One day, it’s stuffed squash and warm grain salads and beef stews, and the next day, all I can think about is meatloaf. Tender, savory bites of meatloaf glazed with (yes, of all things) ketchup. If you have been scarred by dry or tasteless meatloaf in a past life, it’s time to revisit this classic. Here’s how to make the most tender, most tasty meatloaf you can imagine.

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