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    You are in: Home / Recipes / Food & Wine's No-Apologies Meatloaf Recipe
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    Food & Wine's No-Apologies Meatloaf

    Food & Wine's No-Apologies Meatloaf. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    Heather3271's Note:

    Being a Midwesterner born and bred, I (Heather) have had more than my fair share of meatloaf. As a child, I ordered open-faced meatloaf sandwiches every single time I went to my grandparents' diner. My grandpa said it was going to come out of my ears! :-) This recipe from Food & Wine magazine (Feb 1989, p. 131-132)is by far my favorite. The flavors are well balanced, and the oats redeem this fat-laden dish with a whole grain.

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    Units: US | Metric


    1. 1
      In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
    2. 2
      Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
    3. 3
      Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
    4. 4
      NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on December 03, 2007


      Good flavor, I just had trouble keeping it together....will make again.....Stephanie

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    • on September 15, 2007


      Classic recipe no matter what you add or omit this will taste GREAT! I used a pinch of Thyme. I'm not that crazy about the flavor of thyme. I aslo added in Cajun seasoning and a jalepeno pepper. Still came out GREAT!

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    • on September 06, 2007


      Lovely recipe!! I followed the recipe off pat but improvised with adding 3 cloves garlic in the "vegetables" - I omitted the salt as well and the bacon - the end result was very moist and cutting slices for sammies was a dream. I served the meatloaf with steamed eggplant, baby jacket potatoes and patty pan squash - making a homemade low fat gravy. Was lovely. Thank you for sharing your recipe.

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    Read All Reviews (6)


    Nutritional Facts for Food & Wine's No-Apologies Meatloaf

    Serving Size: 1 (81 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 138.7
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 3.6 g
    Cholesterol 57.5 mg
    Sodium 390.2 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.5 g
    Sugars 2.4 g
    Protein 10.7 g

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