Ground meat is as accessible as it is economical. In this episode, Martha uses it in her mother’s meatloaf, and butcher Pat LaFrieda joins Martha to make sweet and hot Italian-style pork sausage. Martha custom-blends ground meats for burgers and cooks giant meatballs with ricotta. Each of these recipes is guaranteed to please family and friends alike.
Serves – 10
- Olive oil, for pan
- 4 slices white bread, torn into pieces
- 2 1/2 pounds ground beef
- 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 flat-leaf parsley leaves
- 1 large egg
- 1 cup ketchup
- 3 teaspoons dry mustard
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons brown sugar
- Heat oven to 375 degrees. Fit a rimmed baking sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
- Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
- Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
- Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.