Classic Meatloaf (From Fine Cooking Magazine)
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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READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 2-3 slices
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon oil
- 1⁄2
- 1 1⁄2
- 3⁄4lb 85% lean ground beef
- 3⁄4lb ground veal
- 3⁄4lb ground pork
- 1⁄2cup tomato ketchup
- 1tablespoon Dijon mustard
- 1 1⁄2teaspoons Worcestershire sauce
- 3⁄4cup breadcrumbs
- 1
- 1 1⁄2teaspoons salt
- 3⁄4teaspoon fresh ground black pepper
- 1⁄4
- 8
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DIRECTIONS
- Heat the oven to 350.
- In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
- 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.
- 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.
- Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
- 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.
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