Classic Meatloaf (From Fine Cooking Magazine)

Submitted by CFRP3473

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Yields: 2-3 slices
• Serves: 4-6

ingredients

• 1 tablespoon oil
• 1⁄2 cup onion, finely chopped
• 1 1⁄2 teaspoons garlic, minced
• 3⁄4 lb 85% lean ground beef
• 3⁄4 lb ground veal
• 3⁄4 lb ground pork
• 1⁄2 cup tomato ketchup
• 1 tablespoon Dijon mustard
• 1 1⁄2 teaspoons Worcestershire sauce
• 3⁄4 cup breadcrumbs
• 1 egg
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup flat leaf parsley, finely chopped
• 8 slices bacon, raw

directions

1. Heat the oven to 350.
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. 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. 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. Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
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.