Prep 30 mins
Cook 1 hr 10 mins
I've been using this recipe from chef John Dougherty at the Waldorf for 18 years. It's Dh's favorite, especially cold in a sandwich with lots of Dijon mustard. This recipe is easily doubled and can serve 40 at a buffet.
- 7 -10 slices firm-textured white bread, to taste
- 1⁄3 cup milk
- 1⁄3 cup tomato puree
- 1 medium onion, chopped
- 1⁄2 small red bell pepper, finely diced
- 1⁄2 small green bell pepper, finely diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 lb lean ground beef
- 3⁄4 lb ground lean pork
- 3⁄4 lb ground veal (ground chicken may be substituted)
- 1⁄2 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 -6 dashes hot pepper sauce, to taste
- 1 large egg
- 2 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 4 ounces bacon
- Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
- In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
- Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
- The meatloaf can be made a day ahead and refrigerated at this point.
- Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.
I made the whole recipe but froze half before cooking to have for another night's dinner. A little more work and more ingredients than my usual meatloaf, but it has a lot of flavor. Thanks, sugarpea!