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    You are in: Home / Recipes / Classic Meatloaf (From Fine Cooking Magazine) Recipe
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    Classic Meatloaf (From Fine Cooking Magazine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    CFRP's Note:

    After years of searching, I finally found the best meatloaf recipe, courtesy of Fine Cooking magazine. I actually typically make this without the ground veal and instead use 1 pound of ground beef and 1 pound of ground pork.

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    Ingredients:

    Serves: 4-6

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 350.
    2. 2
      In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
    3. 3
      In a large mixing bowl, combine all the remaining ingredients except for the bacon and add the onion mixture. Mix until ingredients are just combined - do not overmix.
    4. 4
      Turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. OR, divide into 4 equal mini-loaves.
    5. 5
      Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
    6. 6
      Bake the meatloaf for about 50 to 60 minutes for a larger loaf or 25 to 35 for mini loaves. Before slicing, let the meatloaf rest for 10 minutes to let the juices redistribute.

    Ratings & Reviews:

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    Nutritional Facts for Classic Meatloaf (From Fine Cooking Magazine)

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 939.5
     
    Calories from Fat 563
    59%
    Total Fat 62.6 g
    96%
    Saturated Fat 21.8 g
    109%
    Cholesterol 291.2 mg
    97%
    Sodium 2003.5 mg
    83%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.4 g
    37%
    Protein 64.7 g
    129%

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