Classis Meat Loaf with Mashed Potatoes

Meat loaf is another food that I never had until I arrived in the States. Since then, I have experienced the good, the bad, and the ugly. I prefer to cook mine free-form, not in a loaf pan. This exposes more surfaces to the oven heat, making a crusty, browned exterior that adds flavor and texture.

Ingredients

Ketchup:
3 ripe medium tomatoes (about 1 1/4 pounds total), quartered
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 small yellow onion, finely chopped
1/3 cup packed dark brown sugar
1 tablespoon tomato paste
1/2 cup cider vinegar
Kosher salt
Meatloaf:
1 cup cubed (1/2-inch) French baguette
1/3 cup whole milk
1 1/2 pounds lean ground beef
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup coarsely grated yellow onion (use the large holes on a box grater)
1/2 cup freshly grated Parmesan cheese
1/3 cup tomato paste
2 large eggs, beaten to blend
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup Homemade Ketchup (recipe follows)
2 tablespoons light brown sugar

1 tablespoon Worcestershire sauce

Directions

PREP TIME
20
MINS
COOKING TIME
2
HRS
25
MINS
Serves
6
Make-Ahead:

The ketchup can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.

To prepare the ketchup:
In a blender, puree the tomatoes with the Worcestershire sauce until smooth.

Heat a small heavy saucepan over medium heat. Add the olive oil, then add the onions and cook, stirring occasionally, for about 6 minutes, or until tender. Stir in the brown sugar and tomato paste, then stir in the pureed tomatoes and vinegar. Bring the mixture to a boil over high heat, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally to prevent the ketchup from scorching, for about I hour, or until thickened to the desired consistency.

Season the ketchup to taste with salt. Serve warm or cold. This recipe yields 1 1/2 cups. You’ll only need 1/2 cup of the ketchup for the meatloaf, but the remaining ketchup is a delicious condiment to have on hand for other uses.

To prepare the meatloaf:

Position a rack in the middle of the oven and preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil (for easy cleanup). Place a wire cooling rack on the foil.

In a large bowl, stir the bread cubes and milk together. Soak for about 10 minutes, or until the bread is very soft.

Mash the bread with your hands. Add the ground beef, parsley, onions, Parmesan cheese, tomato paste, eggs, thyme, rosemary, salt, and pepper. Using your hands, mix just until all of the ingredients are thoroughly combined. Shape the meat mixture into a 9 1/2x4 1/2-inch oval loaf and place on the rack on the baking sheet. Bake for 40 minutes.

Meanwhile, in a small bowl, mix the ketchup, brown sugar, and Worcestershire sauce together.

Spread half of the ketchup mixture over the meat loaf and continue baking for about 20 minutes more, or until an instant-read thermometer inserted into the center of the loaf reads 150°F. Let stand at room temperature for 10 minutes.

Remove the meat loaf from the rack, slice, and serve with the mashed potatoes and the remaining ketchup mixture.