Meatloaf has been a staple of our American diet for generations, starting with the original meatloaf recipe from Julia Child.
The recipe, which calls for ground beef, ketchup and breadcrumbs, was first published in the 1950s by Julia’s cookbook author , Martha Stewart .
Today, it’s still one of the most popular meatloaf recipes around, thanks to its versatility and simple, delicious flavors.
But is making Martha Stewart’s meatloaf recipe as easy as it looks ?
You bet !
In this article , we show you exactly how to make the classic family favorite.
What ingredients are needed to make Martha Stewart’s meatloaf ?
Martha Stewart’s meatloaf recipe calls for ground beef and breadcrumbs.
But don’t worry, this isn’t your typical style of meatloaf .
It’s got a lot of flavor and a lot of texture , which makes it very versatile.
For this recipe , you’ll need:
- 1 lb. ground beef
- 4 slices white bread , crusts removed (approx 1 cup)
- 3 eggs
- 1 tbsp. Worcestershire sauce
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Martha Stewart’s meatloaf recipe also calls for ketchup and breadcrumbs.
In order to achieve the right texture and flavor , you’ll also need some of these ingredients:
- One 14 oz can ketchup
- ½ cup chopped onion
- ½ cup chicken broth or water
How long does it take to cook Martha Stewart’s meatloaf ?
The meatloaf is cooked in the oven , so it will take around 1 hour and 20 minutes.
What type of meat does Martha Stewart use in her meatloaf recipe ?
Martha Stewart uses ground beef, ketchup, breadcrumbs and eggs in her meatloaf recipe .
But unlike the American version of this dish that calls for a pound of ground beef, Martha Stewart’s recipe calls for 1/4 cup of ground beef , 1/4 cup of ketchup and 1/4 cup of breadcrumbs.
This gives you a pretty diverse and interesting meatloaf to make – one that you can use as a base for many different flavor combinations.
Does Martha Stewart’s meatloaf recipe require any special seasonings ?
The secret to Martha Stewart’s meatloaf recipe is a combination of herbs and spices.
The most common seasoning in the traditional recipe is salt , which enhances the beef’s flavor by drawing out its juices .
It’s also a necessary ingredient for the meatloaf’s successful rise.
Herbs such as sage and thyme are also very important ingredients in the simmering liquid; they add a savory flavor to the meatloaf while also contributing its beautifully browned appearance.
For Martha Stewart meatloaf , you’ll need three different types of seasonings:
- Herbs: A combination of dried herbs like sage and thyme.
- Spices: A special blend of dried seasonings that includes saffron , cumin, black pepper and nutmeg.
- Sauces: An onion-based sauce called “ketchup ,” which is made from ingredients like tomato paste and water.
“The ketchup can be used as a glaze or brushed on during baking to give the loaf a shiny gloss .
Add your favorite barbecue sauce when brushing it on ,” says Martha Stewart.
How many servings does Martha Stewart’s meatloaf serve ?
Martha Stewart is not one to waste space in her cookbooks , so she includes the amount of servings in a recipe.
In this case, it’s four:
- You’ll need a 7- to 8-pound loaf pan.
- To make one large meatloaf , cut the ingredients into 2 equal parts.
- Divide each half in half.
- Combine the halves then add two eggs and another cup of bread crumbs.
- Finally, add 1/2 cup of ketchup , 1/4 cup of Worcestershire sauce and 1 teaspoon of salt.
This recipe yields approximately 6 servings.
Does Martha Stewart’s meatloaf recipe require any precooking preparation ?
There are a few things that you need to do before you start making the meatloaf recipe.
First, you’ll need to cut up the onion and garlic .
This is a very important step , as most recipes will tell you to do this first.
You’ll want to take your time cutting up these ingredients and make sure that they’re sliced into small enough pieces so that they don’t fall through your meatloaves.
Next, you’ll want to heat up the olive oil in a pan.
Using your knife , remove any excess fat from the meatloaves, which is extremely important so that the loaf will be evenly moist .
You’ll also need to mix the eggs with the milk and seasonings.
The eggs will add much-needed moisture to the loaf , while the seasonings ensure that it holds together once cooked.
Be sure to break up the eggs in a bowl to make sure that they’re fully mixed together .
Finally , you’ll have to sear the meatloaf in a pan.
This step makes hand-held meatloaves easy to cook without losing any of their juices .
What temperature should the oven be set to when cooking Martha Stewart’s meatloaf ?
The recipe calls for a meatloaf that’s cooked to an internal temperature of 165 degrees Fahrenheit, which is achieved by cooking the loaf in a very hot oven.
But how hot is too hot , and what temperature do you need to be cooking your meatloaf at ?
The USDA recommends a cooking temperature of 325 degrees Fahrenheit, but what does that mean in terms of your oven ?
Well , it’s not quite as simple as turning the oven on at 325 degrees and leaving it there.
According to the USDA, if you’re using an electric oven, you can use any temperature between 200 and 300 degrees Fahrenheit, while gas ovens are limited to temperatures between 350 and 450 degrees Fahrenheit .
If you want to be safe and cook your meatloaf at 375 degrees Fahrenheit or higher (this temperature is called the safe cooking temperature), make sure your oven has a timer that will shut off after about two hours.
Also , invest in a thermometer so you know exactly what temperature your meatloaf is cooked to.
You can find a good thermometer for around $10 on Amazon .
What type of pan is used to bake Martha Stewart’s meatloaf ?
Martha Stewarts’ recipe calls for a 10-inch loaf pan .
While you don’t need to use Martha Stewart’s exact pan , it’s best to use one that is approximately the same dimensions.
If your bread pan happens to be smaller or larger, then you’ll want to change the ingredients accordingly.
Are there any variations of Martha Stewart’s meatloaf recipe ?
When making Martha Stewart’s meatloaf recipe, you’re essentially making one of two main types.
The first is a classic meatloaf made with ground beef and breadcrumbs, ketchup, onion and mustard .
The second type of meatloaf recipe, called the “Ranch”, uses all-beef chuck roast, but with a seasoning of ground coriander , fresh thyme and garlic powder.
What type of glaze is used for Martha Stewart’s meatloaf ?
Martha Stewart’s meatloaf recipe calls for a simple glaze made of ketchup and brown sugar .
In fact , she makes it in two different ways: either as a dry rub or a wet glaze.
The dry method is much easier to make and requires only one bowl. Here’s how you do it:
- Combine ketchup , brown sugar and spices in a small bowl and mix well.
- Spread this mixture over the top of your meatloaf , pressing firmly . Set aside for 15 minutes.
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Place the meatloaf on a baking sheet and bake for 1 hour to 1 hour and 15 minutes , or until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).
The wet method requires more time and effort, but yields better results .
It’s much more common in restaurants , where they have professionals who take care of the ingredients and give them a good mix before putting it in the oven. Here’s how you do it:
- Combine ketchup , brown sugar and spices in a large bowl.
- Once the mixture has combined well , use your hands to knead it until smooth . This will ensure that the color is uniform on all sides.
- Spread this mixture evenly over the top of your meatloaf , pressing firmly. Set aside for 15 minutes .
- Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius).
- Place the meatloaf on a baking sheet and bake for 1 hour to 1 hour and 15 minutes , or until the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).
Ingredients
- 3 thick slices white bread
- 2 garlic cloves
- 1 medium onion
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1/2 cup flat-leaf parsley
- 12 ounces ground beef chuck
- 12 ounces ground pork, preferably pasture-raised
- 12 ounces ground veal, preferably milk-fed
- 1 large eggs
- 3/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Coarse salt and freshly ground pepper
- 2 tablespoons light-brown sugar
Instructions
- Turn on the 375 degree oven. In a food processor, pulse bread until it is powdered. There ought to be roughly 2 1/2 cups of breadcrumbs. To a medium bowl, transfer.
- Brush on meat after blending the brown sugar and remaining 1/2 cup of ketchup until smooth. A center-inserted instant-read thermometer should read 160 degrees after one hour and 20 minutes of baking the pan on a rimmed baking sheet. Allow to gently cool.
- Brush meat with the mixture after thoroughly combining the brown sugar and remaining 1/2 cup of ketchup. Pan should be placed on a rimmed baking sheet. Bake for 1 hour and 20 minutes, or until an instant-read thermometer inserted in the center registers 160 degrees. Allow to cool a bit.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.