Servings: four to six.
If you don’t see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn’t too lean: 85 percent is a good bet. Many groceries carry “meatloaf mix” packages of ground beef, veal, and pork.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor, or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.
Too bland for my taste, and doesn't cook in anything like the amount of time in the recipe. I've made the recipe twice now. Both times, I've made the two smaller loaves and still needed to cook them for an hour and twenty minutes (and bump up the temperature) in order to reach the recommended 160 F.
As someone who hasn't made meatloaf before, though, I appreciate the recipe as a learning exercise and jumping-off point.
I have to tell you I was skeptical, but this meatloaf is too yummy! I omitted the peppers because I don't like them. Really a crowd pleaser and I feed a lot of guys in this house! No leftovers here.
This was very good. Because a previous reviewer complained of salt and the numbers did look pretty high considering its topped with bacon, I used 1 tsp of kosher salt. It was perfect. Definitely need to broil the top at the end to crisp the bacon.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?