Meatloaf
The epitome of a classic, reliable dinner, meatloaf can be many things to different people. For some, it's a dependable weeknight dinner; for others, a nostalgic comfort food.
Ingredients :
- 3 Tbsp. unsalted butter
- 1 medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp. dried thyme
- 1 Tbsp. Dijon mustard
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 2 large eggs
- 1/2 cup whole milk
- 1/2 tsp. unflavored powdered gelatin
- 1 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup ground Saltines
- Kosher salt
- Freshly ground black pepper
- 1 cup ketchup
- 2 Tbsp. brown sugar
- Chopped fresh thyme, for serving
Directions :
- Preheat oven to 350°. In a medium skillet over medium high-heat, melt butter. Cook onions and celery, stirring occasionally, until softened and translucent, 10 to 15 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Remove from heat. Mix in mustard, soy sauce, tomato paste, and Worcestershire. Transfer to a medium bowl and let cool slightly.
- In a large bowl, lightly beat eggs to combine, then stir in milk. Sprinkle gelatin over and let sit 5 minutes.
- Add beef, pork, Saltines, and onion mixture; season with salt and pepper. Using your hands or a rubber spatula, mix until meat starts to feel tacky.
- In a small bowl, stir ketchup and brown sugar until combined.
- Spoon half of the meat mixture into a 9" x 5" loaf pan, making sure there are no air pockets. Spread half of ketchup mixture on top. Cover with remaining meat mixture. Spread top with remaining ketchup mixture.
- Bake meatloaf until browned and an instant-read thermometer inserted into the center registers 160°, 40 to 50 minutes.
- Turn on broiler, if desired. Broil, watching closely, until top browns in spots, 2 to 3 minutes.
- Let sit 15 minutes. Carefully drain excess fat and remove loaf from pan with a spatula. Top with thyme (if using).
