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 4^th 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. 

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