Olbermann: Meatloaf worth being arrested for!

Olbermann sampled, on air, the meatloaf that got Mike Wallace arrested and pronounced it very good! Moist, doesn't need ketchup! Excellent!

OK, I'm hungry now!

Bake

Why do you hate Amurka???

Bake

Mmmmmmm...meatloaf...:9

Mike Wallace - representin

One of my favorite lines from "A Christmas Story" is ...

Randy: Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf.

The Old Man: Alright, I'll get that kid to eat. Where's my screw driver and my plumber's helper? I'll open up his mouth and I'll shove it in.

Martha Stewart's Meatloaf
3 slices white bread, 1 lg carrot peeled and cut into 1/4" pieces, 1 rib celery cut into 1/2" pieces, 1/2 medium yellow onion peeled and roughly chopped, 2 cloves garlic smashed and peeled, 1/2 cup flat leaf parsley leaves loosely packed, 1/2 cup plus 3 TB ketchup, 4 1/2 tsps dry mustard, 8 oz ground pork, 8 oz ground veal, 8 oz ground round, 2 lg eggs beaten, 2 tsps salt, 1 tsp ground black pepper, 1 tsp Tabasco sauce, 1/2 tsp chopped fresh rosemary plus more needles for sprinkling, 2 TB dark brown sugar, 1 TB olive oil, 1 sm red onion cut into 1/4" thick rings

Step One: Heat oven to 400 degrees. Remove crusts from bread and place in the bowl of a food processor, Process till fine crumbs form about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step as they will make your meatloaf rubbery.

Step Two: Place carrot, celery, yellow onion, garlic and parsley in the bowl of the food processor. Process till vegs have been minced about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Chopping vegetables this way saves time and ensures that vegs will be small enough to cook through and not be crunchy. Transfer vegs to bowl with the breadcrumbs.

Step Three: Add 1/2 cup ketchup, 2 tsp dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients till thoroughly combined about one minute. Be careful not to overknead; doing so will result in a heavy and dense meatloaf. The texture should be wet, but tight enough to hold a free-form shape.
Step Four: Set a wire baking rack into an 11 by 17 inch baking pan. Cut a 5 by 11 inch piece of parchment paper and place over center of rack to prevent meatloaf from falling through. Using your hands form an elongated meatloaf covering the parchment.
Step Five: Place the remaining 3 TBs ketchup, remaining 2 1/2 tsp mustard, and brown sugar in a bowl. Mix till smooth. Using a pastry brush, generously brush the glaze over meatloaf. Place oil in a medium saucepan set over high heat. When oil is smoking add red onion. Cook stirring occasionally till onion is soft and golden in places. Add 3 TBs water, and cook, stirring till most of water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.

Step Six: Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf till an instant read thermometer inserted into the center of the meatloaf registers 160 degrees, about 25 minutes more. Let meatloaf cool on rack, 15 minutes.