Martha's Table Meatloaf Recipe - The Washington Post

Publish date: 2024-07-15
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The ingredient list seems similar to those of many meatloaf recipes, but the way the components are assembled makes for a flavorful version of this American classic. It tastes especially great served cold in sandwiches.

The mixture can be baked in a deep loaf pan or shaped free-form on a foil-lined baking sheet.

From Demetrios Recachinas, chef at Martha's Table in the District.

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Ingredients

measuring cup

Servings: 6-8

Directions

  • Step 1

    Preheat the oven to 350 degrees. Have a deep loaf pan or aluminum foil-lined baking sheet at hand.

  • Step 2

    Add the oil to a medium frying pan set over medium-high heat. When the oil is hot, add the onion, green bell pepper and garlic; cook for 6 to 8 minutes, stirring often, until the vegetables have softened.

  • Step 3

    Add the thyme, oregano, salt and pepper; mix well and cook for about 2 minutes, until fragrant; then add the Worchestershire sauce and oats, stirring to incorporate. The mixture will seem dry. Remove from the heat and transfer to a large mixing bowl; let cool to almost room temperature.

  • Step 4

    Add the eggs, parsley and ground beef to the bowl; use your hands to combine thoroughly. Transfer the mixture to the loaf pan or lined baking sheet (if using the latter, use your hands to shape the mixture into an elongated oval about 4 inches across). Bake for 45 minutes, then remove from the oven and brush the barbecue sauce evenly on the top (and sides, if desired). Return the meatloaf to the oven and bake for 15 minutes or until the loaf is cooked through and the topping appears to be baked on.

  • Step 5

    Let sit for 5 to 10 minutes before cutting into slices.

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    Nutritional Facts

    Per serving (based on 8)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Demetrios Recachinas, chef at Martha's Table in the District.

    Tested by Bonnie S. Benwick.

    Published February 16, 2010

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