Markethouse's Meatloaf

Staff Writer
Markethouse's Meatloaf
Markethouse

Meatloaf is transitioning out of its pigeon-holed TV Dinner status and is appearing on menus at upscale restaurants more and more. This recipe from Chicago's Markethouse is as basic as it gets, and uses a blend of three meats to yield a unique flavor. 

9
Servings
580
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons olive oil
  • 2 cloves garilc, chopped
  • 1 1/2 Cup finely diced celery
  • 1 1/2 Cup finely diced carrots
  • 1 1/2 Cup finely diced onion
  • 1 Pound ground beef
  • 1 Pound ground veal
  • 1 Pound ground pork
  • 1 Cup ketchup
  • 1/4 Cup Dijon mustard
  • 1 1/2 Cup breadcrumbs
  • 1 Cup chopped parsley
  • 1 Cup chopped chives
  • 2 Ounces Worcestershire Sauce
  • 4 Tablespoons butter, sliced
  • Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees. 

Heat the olive oil in a large sauté pan over medium heat and cook the garlic, celery, carrots, and onion until soft, about 10 minutes. Remove from the pan and let cool to room temperature.

In a large bowl, carefully mix together the three meats, then add the remaining ingredients, including your garlic-onion mix. Season with salt and pepper. If you want to check your seasonings, you can cook 1 teaspoon of the meat in a small pan and taste it.  

Put the meat mixture into a 9 by 13 inch baking dish and using your hands, form the 3 pound meat mixture into a loaf. Bake in the oven for 1 hour until cooked and the internal temperature reaches 145 degrees, about 1-1 ½ hours. 10 minutes before the meatloaf is done, add the butter slices to the top and put back in the oven so that the crust caramelizes. 

 

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
38g
59%
Sugar
10g
N/A
Saturated Fat
15g
73%
Cholesterol
110mg
37%
Protein
31g
61%
Carbs
28g
9%
Vitamin A
267µg
30%
Vitamin B12
3µg
44%
Vitamin B6
0.7mg
36.9%
Vitamin C
18mg
30%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
9%
Vitamin K
137µg
100%
Calcium
110mg
11%
Fiber
3g
12%
Folate (food)
47µg
N/A
Folate equivalent (total)
72µg
18%
Folic acid
15µg
N/A
Iron
4mg
24%
Magnesium
63mg
16%
Monounsaturated
17g
N/A
Niacin (B3)
9mg
46%
Phosphorus
344mg
49%
Polyunsaturated
3g
N/A
Potassium
766mg
22%
Riboflavin (B2)
0.5mg
30%
Sodium
690mg
29%
Thiamin (B1)
0.7mg
45.4%
Trans
1g
N/A
Zinc
5mg
34%

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