The key here is baking the meatloaf in a terrine or loaf pan—its dimensions should be 10x3 inches. This serves the dual purpose of keeping it moist (by holding the juices in) and making it eminently presentable.

Ingredients

• 2 slices soft white sandwich bread
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion (from 1 medium onion)
• 1/4 cup finely chopped carrot (from 1 small carrot)
• 1/4 cup finely chopped celery (from 1 stalk of celery)
• 2 garlic cloves, minced
• 1 tablespoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried red pepper flakes
• 2 large eggs
• 1/4 cup ketchup
• 1/4 cup Dijon mustard
• 2 pounds ground beef
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary

Instructions

1. Preheat the oven to 350 F.

2. Cut the crust off the slices of bread. In a small bowl, soak the bread in the milk for 15 minutes, then drain and squeeze to remove excess liquid.

3. Melt the butter in a saucepan over medium-low heat. Add the onion, carrot, celery, and garlic. Cook 10 minutes, or until the vegetables are soft. Remove from the heat and allow to cool.

4. Combine the sautéed vegetables with all the other ingredients in a large mixing bowl. Mix by hand until all the ingredients are well incorporated.

5. Fill the terrine pan with the meat mixture. Place the terrine in a slightly larger baking pan to catch any dripping grease. Bake in the middle part of the preheated oven for 1 hour and 10 minutes. Use a toothpick test to determine doneness: When the juice runs clear and the toothpick comes out clean, the meatloaf is ready. Serve with the mushroom gravy (recipe below).

Mushroom Gravy

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, diced (about 1/2 cup)
• 1/2 pound white button mushrooms, rinsed, patted dry, and thinly sliced
• 2 tablespoons all-purpose flour
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups veal or chicken stock

1. Melt the butter in a medium saucepan over medium heat. Add the onion and sauté for 2 minutes, or until soft. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the flour and cook 1 to 2 minutes, stirring constantly.

2. Add the stock and bring to a boil. Add the salt and pepper, and continue to boil until thickened, 5 to 10 minutes. Adjust the seasoning and serve.

Other Beef Recipes

BBQ Burgers
Beef Stew over Orzo
Braised Short Ribs
Filet Mignon Rolled in Pepper
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup
Argentina Flank Steak
Chicago Steak