Cook1 hr 30 mins
A meatloaf is capable of infinite variations with spices and ingredients. The combination of meats in this version makes this dish more delicious and firm. Bake it free form on a baking sheet or shallow pan, not in a loaf pan, or it will be mushy. It goes great with mashed potatoes or rice. This satisfying dish is adapted from The New James Beard (1981).
- 2 lbs ground beef, lean
- 1 lb ground pork
- 1 lb ground veal or 1 lb ground turkey
- 1 large onion, grated
- 2 carrots, finely shredded
- 4 -6 garlic cloves, chopped
- 2 teaspoons salt
- 2 teaspoons Dijon mustard
- 1 teaspoon ground black pepper
- 1 teaspoon crushed rosemary
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon Tabasco sauce
- 3 eggs, slightly beaten
- 3⁄4 cup fresh breadcrumb
- 1⁄2 cup milk
- 6 slices bacon
- 4 eggs, hard boiled
- In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
- Add in the eggs, milk, bread crumbs, and mix well.
- Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
- Place strips of bacon atop loaf in an attractive criss-cross pattern.
- Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.