Martha Stewart Meatloaf Recipe

Name: Martha Stewart Meatloaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices white bread, crusts removed; 1/2 cup milk; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, minced; 2 carrots, peeled and finely grated; 1 lb ground sirloin; 1/2 lb ground pork; 2 large eggs; 1/4 cup roughly chopped fresh parsley; 2 tablespoons Dijon mustard; 1 tablespoon coarse salt, plus more to taste; 1/2 tablespoon fresh ground pepper, plus more to taste; 1/2 lb thinly sliced smoked bacon; 1 lb fingerling potato, scrubbed; 4 leeks, white and light-green parts only, split in half lengthwise and rinsed well; 1/2 cup light-brown sugar, packed; 1 tablespoon Coleman's dry mustard (yellow); 1 teaspoon tomato paste

Servings: persons

3 slices white bread, crusts removed
1/2 cup milk
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
2 carrots, peeled and finely grated
1 lb ground sirloin
1/2 lb ground pork
2 large eggs
1/4 cup roughly chopped fresh parsley
2 tablespoons Dijon mustard
1 tablespoon coarse salt, plus more to taste
1/2 tablespoon fresh ground pepper, plus more to taste
1/2 lb thinly sliced smoked bacon
1 lb fingerling potato, scrubbed
4 leeks, white and light-green parts only, split in half lengthwise and rinsed well
1/2 cup light-brown sugar, packed
1 tablespoon Coleman's dry mustard (yellow)
1 teaspoon tomato paste

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 slices white bread, crusts removed, 1/2 cup milk, 2 tablespoons olive oil, 1 large yellow onion, finely chopped, and more.

Yes, Martha Stewart Meatloaf Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!