TODAY | March 06, 2013
>>> with martha on "today," a comfort food classic.
>> that's right. she is here to share with us.
>> this is a great recipe for you to take home.
>> this is near and dear to you because of your beloved mom. good way to remember her.
>> yes. she always put a lot of vegetables into the meatloaf. i think she was extending the meat because we were 8 and she had to add things to make it go further. with three hungry boys and dad, we needed that. so this, as i said, includes a lot of delicious vegetables. carrots, onion, whole onion peeled and cut up. we're going to mince it all. celery, parsley. you can add other herbs if you like, and some garlic. very, very good. so you can just pulse this up. and get that all chopped up.
>> you need it pretty fine so that you don't --
>> yes. we did some already.
>> keep pulsing.
>> and another thing that keeps the meat nice and light and fluffy is fresh bread crumbs made out of fresh white bread .
>> no store-bought crumbs?
>> just make your own.
>> bread crumbs tend to absorb the moisture in it and dry it out?
>> put this in.
>> do they dry it out when you put bread crumbs in it?
>> no. this is a juicy meatloaf because we're using three-quarters of a pound of pork, which has a good fat content and 1 3/4 pounds of good lean chuck. don't use sirloin, which is very lean.
>> what about turkey if you want to be healthier?
>> you could add turkey in here, too, or just use turkey, but you might have to add a little bit of olive oil or something. mix this all up and add in one egg. this is fun. this is the fun part.
>> i'm enjoying this.
>> all the chopped up vegetables. look how pretty that looks.
>> look how fine that is. we need to get a picture of that. two teaspoons of dry mustard.
>> why do you like the dry mustard?
>> because it's very pungent and tasty. you could use dijon mustard if you like. two teaspoons pepper freshly cracked. you have to mix it better than --
>> very delicate.
>> you don't want to smash it down. keep it light and -- food isn't supposed to be compressed. it isn't supposed to be treated too roughly. a light touch in the kitchen is always --
>> i'm demonstrating.
>> you have the light touch.
>> i do, i do.
>> how is my touch? not that light?
>> keep mixing.
>> the gloves are falling off, that's part of the problem.
>> let's assume that is mixed beautifully. it would end up looking like this.
>> put it into a loaf pan like this, regular bread pan . i'm lining the baking sheet in case it dribbles over in the oven. you're putting this in a 400-degree preheated oven. this is the guilding of the lily, what mom always did. quarter cup of ketchup, about an eighth cup of brown sugar and more dry mustard.
>> two tablespoons dry mustard?
>> in the days when my mom was making this, when she first started, there wasn't dijon mustard in the store. if there was, it was terribly expensive. she used the colemans.
>> be generous with this, right?
>> put this all over the top . it gives it a really great crust and delicious flavor to the meatloaf.
>> we're going to pop this in the oven.
>> 400 degrees.
>> how long?
>> an hour and a half.
>> that's a long time.
>> yeah, it is.
>> i'm exhausting from mixing.
>> here, savannah.
>> that looks great.
>> look how beautiful this turns out. it is really pretty.
>> it is. and you serve that with great homestyle mashed potatoes?
>> buttermilk, save some calories. there's a plate for you. i will give matt --
>> i will try it. better the next day as a sandwich on rye toast.
>> i love meatloaf sandwiches so much.
>> martha stewart , thank you. we're