/Meatloaf with fresh scallions and herbs
meatloaf with fresh scallions and herbs

Meatloaf with fresh scallions and herbs

Meatloaf with fresh scallions and herbs:  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.

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 tsp. sweet paprika, preferably
Hungarian
Kosher salt and freshly
ground black pepper
3 large eggs, lightly beaten;
1 more if needed
11/2 cups homemade dry breadcrumbs or panko breadcrumbs; more if needed
1 cup thinly sliced scallions
(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

 

1. Position a rack in the center of the oven and heat the oven to 350°F.

2. 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.

3. Put the ground beef and veal 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.

4. 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.

5. On a parchment-lined rimmed baking sheet, mold the meat mixture into
a 9×5-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

—Alexandra Guarnaschelli

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