Martha Stewarts Moms Food

MARTHA'S MOM'S MEATLOAF

Martha's Mom's Meatloaf image

Make and share this Martha's Mom's Meatloaf recipe from Food.com.

Provided by CountryLady

Categories Meat

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

4 slices white bread, torn into pieces
2 1/2 lbs ground beef
1 medium yellow onion, peeled &,cut into 8 ths
2 cloves garlic
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled &,cut into 2 inch pieces
1/2 cup flat leaf parsley
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons fresh ground pepper
2 tablespoons brown sugar

Steps:

Heat oven to 375°.
Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form.
Transfer to a medium bowl, add ground beef& mix well.
Place onion, garlic, celery, carrots& parsley in the bowl of a food processor fitted with a steel blade; pulse until fine.
Add to meat mixture and, using hands, mix well.
Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
Place in an 8 1/2-by-4 1/2-by-2 1/2-inch 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 over a baking pan set on the rack below to catch drippings.
Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes.
Check after 60 minutes and if the top is getting too dark, cover with foil, and continue baking.

MARTHA STEWART'S CHUTNEY MAYONNAISE

Martha Stewart's Chutney Mayonnaise image

This sounds perfect for sandwiches and wraps. It can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. (I found the recipe on the Martha Stewart website)

Provided by CorriePDX

Categories < 15 Mins

Time 5m

Yield 1 1/4 cup

Number Of Ingredients 6

Ingredients

1 cup light mayonnaise
1/4 cup mango chutney
1 teaspoon curry powder (preferably Madras)
1 teaspoon fresh lime juice
1/4 teaspoon coarse salt
1 pinch ground pepper

Steps:

In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with the coarse salt and a pinch of ground pepper.
Process until smooth.

Nutrition Facts : Calories 647.7, Fat 63.4, SaturatedFat 9.6, Cholesterol 67.2, Sodium 1996.3, Carbohydrate 17.6, Fiber 0.8, Sugar 8.2, Protein 1.4

MARTHA STEWART'S ALL AMERICAN MEATLOAF

Martha Stewart's All American Meatloaf image

This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

Provided by Pokey in San Antonio

Categories Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Steps:

Preheat oven to 400°F.
Process or crumble the bread and combine with the minced vegetables in a large bowl.
Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
Form the meat mixture into and elongated loaf on the parchment paper.
Mix the next 3 ingredients together and baste the loaf--set aside.
Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

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