Meatloaf from the Waldorf-Astoria
- Ready In:
- 1hr 40mins
- 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.
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RECIPE SUBMITTED BY
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.