Martha Stewart prepares her mother's meatloaf
Good cooking may just have been in the genes for Martha Stewart. The famous homemaker attributes much of her culinary style to her own mother, sharing one of her mom's recipes on TODAY Wednesday morning.
"Mom was a simple, good home cook with a lot of excellent, more complicated recipes," Stewart told TODAY.com. "She knew what was good, what was fresh. She shopped from the farm and picked from the garden."
In her childhood home, Stewart said her mom always found a way to keep the food healthy.
"She had six kids ... we never went to the doctor and we all have good teeth," Stewart said. "We were not a fast food household."
And all that slow cooking drew quite the crowd.
"Everybody wanted to come to our house to eat. My brothers always brought home their friends and they're big eaters," Stewart laughed. "They knew mom always had food in the house. It was a generous kind of home."
Every mom has her own special way to prepare meatloaf. For Stewart's, it means combining beef and pork with vegetables and secret seasonings (hint: dry mustard and brown sugar!). Try her recipe for a taste of home! —Reporting by Matt Murray
Makes 8-10 servings
- 4 slices white bread, torn into pieces
- 1 3/4 pounds ground beef
- 3/4 pound ground pork
- 1 medium yellow onion, cut into eighths
- 2 cloves garlic
- 2 stalks celery, cut into 2-inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/2 cup fresh flat-leaf parsley
- 1 large egg
- 3/4 cup ketchup
- 4 teaspoons dry mustard
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons packed light-brown sugar
Preheat oven to 400 degrees Fahrenheit. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.
Go to Martha Stewart Living for more recipes.