The Dean & Deluca Cookbook Meatloaf
- Ready In:
- 1hr 25mins
- 3 cups soft white bread cubes
- 1 egg
- 2⁄3 cup milk
- 1 tablespoon Dijon mustard
- 1 3⁄4 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon nutmeg
- 1 medium onion, finely chopped
- 1⁄2 cup celery, with leaves, finely chopped
- 1⁄4 cup parsley, finely chopped
- 12 slices bacon, lightly browned and torn into small pieces
- 2 lbs ground beef (no more than 80% lean)
- When ready to cook preheat oven to 350ºF.
- Place the bread cubes in a large bowl.
- Beat together the egg and milk, then pour over the bread cubes.
- Let stand until bread absorbs milk mix, about 15 minutes.
- Mash and stir mixture until bread is in very small chunks.
- Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well.
- Add ground beef and mix well.
- REFRIGERATE OVERNIGHT.
- Turn mixture into an 8"X5" loaf pan.
- Bake in oven for 55 minutes.
- Let stand 5 minutes before slicing.
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This was exceptionally good. We appreciate a creative meatloaf and I can't beleve nobody has reviewed this one yet. I improvised a little bit with what I had on hand - used half ground pork and half ground beef, plus part of a leftover tin of devilled ham. Eliminated bacon, given the relative porkiness of it already. <br/><br/>We like a lot of spice, so doubled the peppper, basil, thyme and nutmeg, as well as adding two mashed garlic cloves. Had no bread but did hav two huge cheese scones that had gone hard, so I soaked those in 2/3 cup leftover evaporated milk. Did not have quite enough celery so topped it up with sliced green onions.<br/> <br/>Will definately make again, next time with the crispy bacon and maybe a smoky maple glaze on top.
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