Markethouse's Meatloaf

Markethouse's Meatloaf
3 from 62 ratings
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. 
  • 3 tablespoon 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 ounce worcestershire sauce
  • 4 tablespoon butter, sliced
  • salt and pepper, to taste
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.