Meatloaf with Fresh Scallions & Herbs

Meatloaf with Fresh Scallions & Herbs
Photo by Scott Phillips


  • 1 Tbs. plus 1 tsp. vegetable oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 1 cup finely chopped yellow onion
  • ¾ cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, finely chopped
  • ½ lb. ground pork
  • 1 cup thinly sliced scallions (both green and white parts)
  • + 9 more ingredients
    • ¾ lb. ground beef (80% lean)
    • ½ lb. ground veal
    • 1-½ cups homemade dry breadcrumbs or panko breadcrumbs; more if needed
    • 1 tsp. sweet paprika, preferably Hungarian
    • 1/3 cup chopped fresh tarragon
    • 3 large eggs, lightly beaten; 1 more if needed
    • 2/3 cup ketchup
    • 1 cup sour cream
    • 1 tsp. lightly chopped fresh thyme

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 bo...

View full recipe at Fine Cooking


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