Meatloaf with Fresh Scallions & Herbs

Meatloaf is truly a part of our American culinary repertoire, and as such, I take it seriously. The scallions add a particularly nice bite without being overbearing or too oniony, and the sour cream makes this loaf super moist. Whenever I make meatloaf, I sauté a tiny portion of the meat mixture before I form the loaf so I can taste it and make sure the seasoning is correct.

Yield:

Serves eight.

Ingredients

1. 1 Tbs. plus 1 tsp. vegetable oil; more as needed
2. 1 cup finely chopped yellow onion
3. 3/4 lb. ground beef (80% lean)
4. 1/2 lb. ground veal
5. 1/2 lb. ground pork
6. 1 tsp. sweet paprika, preferably Hungarian
7. Kosher salt and freshly ground black pepper
8. 3 large eggs, lightly beaten; 1 more if needed
9. 1-1/2 cups homemade dry breadcrumbs or panko breadcrumbs; more if needed
10. 1 cup thinly sliced scallions (both green and white parts)
11. 1 cup sour cream
12. 3/4 cup chopped fresh flat-leaf parsley
13. 2/3 cup ketchup
14. 1/3 cup chopped fresh tarragon
15. 1 tsp. lightly chopped fresh thyme
16. 2 cloves garlic, finely chopped

Directions

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, 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.
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 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.

Notes

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.