March 13, 2013
Making Meatloaf on Today
Last week, on my regular appearance on The Today Show, I demonstrated one of my favorite comfort foods - meatloaf. Essentially, meatloaf is a giant meatball and it seems that most cultures have their own version. The recipe I shared is very similar to the one my mother cooked for our family and whenever she did, there were rarely any leftovers. For a copy of this classic comfort food recipe, please click here.
1 Here I am on the set of The Today Show, about to demonstrate a really delicious and easy meatloaf recipe that is similar to the one my mom made for our family.
2 Before the segment, I had a discussion with Mike Murray, from the Today Show web team.
3 Judy Morris, my producer, talking with Today Show producer, Minah Kathuria
4 Mom liked to add a lot of fresh vegetables, which is a healthy and practical way of extending the amount of meat in this recipe.
5 The recipe calls for making fresh bread crumbs using 4 slices of white bread.
6 Along with an egg, fresh breadcrumbs help to bind the meatloaf together and gives it a really nice texture.
7 In the mixing bowl of a food processor, simply pulse the bread until fine breadcrumbs form.
8 On set with Matt Lauer and Savannah Guthrie - Matt introduced the segment by saying, "On Martha on Today, we've got a comfort food classic."
9 I explained that in my family, we were 8 at the dinner table and with 3 hungry boys and dad, mom was very clever with stretching the food budget.
10 This recipe contains a lot of delicious, commonly found vegetables.
11 Place a medium onion, 2 garlic cloves, 2 stalks of celery celery, 2 carrots, and 1/2 cup fresh flat-leaf parsley in the food processor and pulse until finely chopped. Add that to the meat mixture.
12 For the meat part of this recipe, use 1 3/4 pounds ground beef and 3/4 pound ground pork, which adds a lot of juiciness.
13 At this point, add 1 egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper. Savannah helped by combining all of the ingredients together. This is best done using your hands.
14 Pack the mixture into a regular size loaf pan.
15 I showed Matt the glaze by combining 1/4 cup ketchup, 2 teaspoons dry mustard, and 2 tablespoons brown sugar.
16 The glaze is brushed over the top of the meatloaf. This is the gilding of the lily, giving a really great crust and a delicious flavor.
17 The meatloaf is baked in a 400º oven for about 1 1/2 hours, until a meat thermometer inserted in the center reaches 160º.
18 Serve the meatloaf hot out of the oven with a side of buttermilk mashed potatoes and a green vegetable.
19 Matt loved it and started dreaming of lunch the next day - a meatloaf sandwich on rye bread! Yum!!
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