Meatloaf with Fresh Scallions & Herbs
Scallions add a nice bite to this meatloaf without being overbearing or too oniony, and the sour cream makes this loaf super moist. To make sure the seasoning is correct, you sauté and taste a tiny portion of the meat mixture before forming the loaf.
To learn more, read the article:
1 Tbs. plus 1 tsp. vegetable oil; more as needed
1 cup finely chopped yellow onion
3/4 lb. ground beef (80% lean)
1/2 lb. ground veal
1/2 lb. ground pork
1 tsp. sweet paprika, preferably Hungarian
Kosher salt and freshly ground black pepper
3 large eggs, lightly beaten; 1 more if needed
1-1/2 cups homemade dry breadcrumbs or panko breadcrumbs; more if needed
1 cup thinly sliced scallions (both green and white parts)
1 cup sour cream
3/4 cup chopped fresh flat-leaf parsley
2/3 cup ketchup
1/3 cup chopped fresh tarragon
1 tsp. lightly chopped fresh thyme
2 cloves garlic, finely chopped
Position a rack in the center of the oven and heat the oven to 350°F.
Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. When hot, add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Transfer to a plate to cool.
Put the ground beef, veal, and pork in a large bowl and gently knead them with your hands until just combined. Add the cooled onion, paprika, 2 tsp. salt, and 1 tsp. pepper and gently knead to blend. Add the remaining ingredients (except for the remaining vegetable oil) and gently knead with your hands or stir with a large spoon until just incorporated.
Wipe out the skillet and heat the remaining 1 tsp. oil over medium heat. When the oil is hot, add a quarter-size piece of the meat and cook, turning halfway through cooking, until the meat is cooked through, about 1 minute on each side. Cool briefly and taste. If it’s too moist to hold together, add up to 1/2 cup more breadcrumbs to the meat mixture; if it’s too dry, add an extra egg. If necessary, add salt and pepper. Repeat cooking quarter-size pieces of the meat until you’re satisfied with the flavor and consistency.
On a parchment-lined rimmed baking sheet, mold the meat mixture into a 9x5-inch loaf. Bake until the meat is firm to the touch and has an internal temperature of 160°F, about 1 hour. Allow the meatloaf to rest for 15 to 20 minutes before serving.
Make Ahead Tips
You can shape the raw meatloaf up to 1 day ahead. Refrigerate it overnight to meld the flavors for a tastier meatloaf the next day.
—crisp and golden-brown on the outside and steaming-hot on the inside—is a delicious albeit dinner-esque way to serve leftover meatloaf.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 91
, pp. 38
January 16, 2008