Back to Mrs. Kostyra’s Meatloaf All Reviews for Mrs. Kostyra’s Meatloaf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 meatloaf-054-d111289.jpg
Ingredients Ingredient Checklist Olive oil, for pan 4 slices white bread, torn into pieces 2 1/2 pounds ground beef 1 medium yellow onion, peeled and cut into eighths 2 cloves garlic 2 stalks celery, cut into 2-inch pieces 2 carrots, peeled and cut into 2-inch pieces 1/2 cup flat-leaf parsley leaves 1 large egg 1 cup ketchup, divided 3 teaspoons dry mustard, divided 1 tablespoon coarse salt 2 teaspoons freshly ground black pepper 2 tablespoons brown sugar
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 meatloaf-054-d111289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
meatloaf-054-d111289.jpg
meatloaf-054-d111289.jpg
Ingredients
Ingredients
- Olive oil, for pan 4 slices white bread, torn into pieces 2 1/2 pounds ground beef 1 medium yellow onion, peeled and cut into eighths 2 cloves garlic 2 stalks celery, cut into 2-inch pieces 2 carrots, peeled and cut into 2-inch pieces 1/2 cup flat-leaf parsley leaves 1 large egg 1 cup ketchup, divided 3 teaspoons dry mustard, divided 1 tablespoon coarse salt 2 teaspoons freshly ground black pepper 2 tablespoons brown sugar
Directions
Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.
Reviews (11)
Add Rating & Review 66 Ratings 5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
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Reviews (11)
Add Rating & Review 66 Ratings 5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
Add Rating & Review
66 Ratings 5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
66 Ratings 5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
66 Ratings 5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
5 star values: 22 4 star values: 25 3 star values: 15 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/28/2019 Mrs. Kostyra reminds me a lot of my grandmother (Polish/Lithuanian roots also) and I loved when she was on Martha's shows. I've been making this recipe for meatloaf for many years, and it's become the household standard. Martha Stewart Member Rating: 5 stars 09/22/2019 I have made this for many years and my family loves it. The only change I make is adding dry unseasoned bread crumbs rather than the fresh bread and I use half ground pork and half beef, which is the way I think I remember Mrs Kostyra making it years ago on Martha’s show. The vegetables keep it moist and it really is the best. Martha Stewart Member Rating: 5 stars 08/09/2018 I love this recipe and when I make meat loaf it is the recipe I use. I do use ground pork as well think it lightens it up. The glaze is just the right amount of extra seasoning and sweetness. I use to love to see Martha's mother in her show and that is when I first make her meat loaf. Make extra for best sandwich ever next day. Martha Stewart Member Rating: 5 stars 11/13/2017 I request this every February for my birthday meal. Served with mashed potatoes, sauteed garlic green beans and a side salad. There is never any leftovers but if lucky the recipe will have been doubled so I can take some home. Martha Stewart Member Rating: Unrated 05/12/2015 I made this meatloaf and it was very tasty. It was tender and moist, though crumbly. I should have increased the amount of egg but failed to see that only one egg was called for with so much meat. I will definitely make this recipe again but with 2 or 3 eggs and more breadcrumbs as needed and will try it "free form" next time, not using the loaf pan, so the yummy sauce coats more of the meatloaf. Also, instead of parchment on the cookie sheet beneath the rack go with foil instead, easy clean Martha Stewart Member Rating: Unrated 04/04/2015 This meatloaf is a favorite in our house. In my version, I dice the vegetables and sautée them until they are well- cooked and on the soft side, to sweeten them and cut the pungency of the onion. I confess I also leave out the garlic! Martha Stewart Member Rating: Unrated 03/15/2015 This recipe was superb! The 2nd time preparing it I changed the recipe somewhat by omitting garlic, brown sugar, and the dry mustard. I used Newman basil and tomato sauce instead of ketchup. Delicious with all the other ingredients and will prepare it again and again. Martha Stewart Member Rating: Unrated 03/14/2015 I would not use the glaze next time I make this - it's far too sweet for us, Oh! and watch the salt - Martha has a tendency to use too much. Martha Stewart Member Rating: 5 stars 12/15/2014 This is the best meatloaf I have ever tasted/made. A true American classic. Martha Stewart Member Rating: 5 stars 11/22/2014 In the above review I misspelled Mrs. Kostyra's name. Sorry for the error. Martha Stewart Member Rating: 5 stars 11/22/2014 Mrs. Koystra's meatloaf has become our family favorite. The addition of chopped vegetables makes a flavorful and moist loaf. My grandchildren love it and they are getting a good serving of veggies unbeknownst to them! Thanks Martha for sharing your Mom's recipe!Martha Stewart Member
Rating: 4 stars 09/28/2019
Mrs. Kostyra reminds me a lot of my grandmother (Polish/Lithuanian roots also) and I loved when she was on Martha’s shows. I’ve been making this recipe for meatloaf for many years, and it’s become the household standard.
Rating: 4 stars
Rating: 5 stars 09/22/2019
I have made this for many years and my family loves it. The only change I make is adding dry unseasoned bread crumbs rather than the fresh bread and I use half ground pork and half beef, which is the way I think I remember Mrs Kostyra making it years ago on Martha’s show. The vegetables keep it moist and it really is the best.
Rating: 5 stars
Rating: 5 stars 08/09/2018
I love this recipe and when I make meat loaf it is the recipe I use. I do use ground pork as well think it lightens it up. The glaze is just the right amount of extra seasoning and sweetness. I use to love to see Martha’s mother in her show and that is when I first make her meat loaf. Make extra for best sandwich ever next day.
Rating: 5 stars 11/13/2017
I request this every February for my birthday meal. Served with mashed potatoes, sauteed garlic green beans and a side salad. There is never any leftovers but if lucky the recipe will have been doubled so I can take some home.
Rating: Unrated 05/12/2015
I made this meatloaf and it was very tasty. It was tender and moist, though crumbly. I should have increased the amount of egg but failed to see that only one egg was called for with so much meat. I will definitely make this recipe again but with 2 or 3 eggs and more breadcrumbs as needed and will try it “free form” next time, not using the loaf pan, so the yummy sauce coats more of the meatloaf. Also, instead of parchment on the cookie sheet beneath the rack go with foil instead, easy clean
Rating: Unrated
Rating: Unrated 04/04/2015
This meatloaf is a favorite in our house. In my version, I dice the vegetables and sautée them until they are well- cooked and on the soft side, to sweeten them and cut the pungency of the onion. I confess I also leave out the garlic!
Rating: Unrated 03/15/2015
This recipe was superb! The 2nd time preparing it I changed the recipe somewhat by omitting garlic, brown sugar, and the dry mustard. I used Newman basil and tomato sauce instead of ketchup. Delicious with all the other ingredients and will prepare it again and again.
Rating: Unrated 03/14/2015
I would not use the glaze next time I make this - it’s far too sweet for us, Oh! and watch the salt - Martha has a tendency to use too much.
Rating: 5 stars 12/15/2014
This is the best meatloaf I have ever tasted/made. A true American classic.
Rating: 5 stars 11/22/2014
In the above review I misspelled Mrs. Kostyra’s name. Sorry for the error.
Mrs. Koystra’s meatloaf has become our family favorite. The addition of chopped vegetables makes a flavorful and moist loaf. My grandchildren love it and they are getting a good serving of veggies unbeknownst to them! Thanks Martha for sharing your Mom’s recipe!
All Reviews for Mrs. Kostyra’s Meatloaf
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All Reviews for Mrs. Kostyra’s Meatloaf
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
