Best Damn Meatloaf
Meatloaf
is probably one of my favorite comfort foods of all time. I’m obsessed with meatloaf. In fact, meatloaf got me to Los Angeles to
compete on MasterChef. I made a
Florentine stuffed meatloaf with a fontina cream sauce. It was absolutely to die for. Graham, Joe and Gordon loved it. It was a unanimous three “yes’” to get my
apron.
So
I guess you can call me a meatloaf expert after that.
Now
this meatloaf is not crazy fancy, but I promise you, it is NOT your mom’s dried
up Monday night meatloaf. This is moist,
full of flavor and will become your go-to meatloaf recipe.
Best Damn Meatloaf
Ingredients:
1
TBSP extra virgin olive oil
1
large onion, chopped
2
stalks celery, chopped
1
½ lb beef/pork/veal mix
1
tsp fresh parsley, chopped
1
tsp fresh thyme
4
scallions, chopped
2
eggs
¼
cup of whole milk
1
TBSP Worcestershire sauce
1
tsp kosher salt
1
tsp black pepper
1
cup to 1 ¼ cup of plain breadcrumbs
Sauce:
½
cup ketchup
1
TBSP bbq sauce
Dash
hot sauce
Method:
Preheat
oven to 350 degrees.
Heat
olive oil in a medium sauté pan over medium high heat. Add onions and celery and cook until
translucent/softened. Set aside to cool.
In
a large mixing bowl, combine the meat, parsley, thyme, scallions, eggs, milk,
salt, pepper, Worcestershire, half of the breadcrumbs.
Mix
gently until partially combined. Add the
onion/celery mixture and continue to add breadcrumbs until the mixture is not
too wet but not too dry. You are looking
for a soft clay consistency. (think
Play-doh)
In
a small bowl mix the ketchup, bbq sauce and dash of hot sauce. Set aside.
Grease
a rectangular pyrex dish with butter.
Turn the meat mixture into the pan and mold into a nice oval loaf shape.
Cover
with foil and bake at 350 for about 30 minutes.
Turn the over up to 375 degrees.
Uncover
the meatloaf and brush with the ketchup mixture. Bake at 375 for another 30 minutes, brushing
the meatloaf with the ketchup mixture every 10 minutes.
Allow
your meatloaf to rest with a piece of foil tented over it for about 10 minutes
before serving so that it will not fall apart when you slice it.
You
will absolutely adore this recipe.
As
always, get your asses in the kitchen!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.
Rotund Chef - Facebook
Rotund Chef - Pinterest
Rotund Chef - Facebook
Rotund Chef - Pinterest
