Classic Meatloaf (From Fine Cooking Magazine)
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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
- Serves:
- Yields:
- Units:
Nutrition Information
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
- 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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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.
