Instead of using breadcrumbs to bind this meatloaf, you tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, the meatloaf is wrapped in bacon and served with a velvety mushroom gravy.
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Position a rack in the center of the oven and heat the oven to 350ºF.
In a medium bowl, toss the mushrooms with the onion, sherry, garlic, 1-1/2 tsp. salt and 1/2 tsp. pepper.
In a large mixing bowl, combine the bread, milk, and egg. Stir well, lightly mashing the bread until most of the liquid is absorbed. Add the beef, veal, pork, brown sugar, Worcestershire, and the onion-mushroom mixture. Using a large, sturdy wooden spoon or your hands, gently mix just until all the ingredients are blended; you may need to push the meat against the side of the bowl to get the pieces to break up.
Make Ahead Tips
You can form the meatloaf up to 8 hours ahead and refrigerate until ready to bake.
Fried meatloaf—crisp and golden-brown on the outside and steaming-hot on the inside—is a delicious, diner-inspired way to serve leftover meatloaf.
Great little recipe, I've made it twice now. Takes the full 70 minutes in my experience, but comes out delish! And fries up beautifully the next night.
5 STARS!! The web page is not transferring my selection over to the review page, however, this is a 5 star recipe! I must preface this review by telling you that my question to my family each time I make a new dish is, "Would you eat this again"? I have attempted to make meatloaf in the past approximately 10 times and have never received a "Yes" response to the question. In fact, we have thrown out several meatloafs in the past and ordered take out!This meatloaf recipe won my family and myself over hands down! The only adjustments I made were the following:1. Used only a little over a 1/4 cup onion2. Used glass baking dish and lined heavily with foil, since I did not have metal pan in size suggested.3. Doubled gravy recipeThat's it..Served with mashed potatoes, fried green cabbage and salad. I must say it was fantastic!Thank you for sharing this recipe and we will eat this meatloaf again!
My husband really does not like meatloaf, however, ever since I started using this recipe as my go to meatloaf recipe, he raves about it. To get over the issue of not adding ketchup, (which is actually what he objects to in meatloaf) I put ketchup on the top before covering it with bacon and then serve it with ketchup on the side. I also add minced bell pepper to it if I have some in the garden. I also drain the fat off the pan about an hour into the cooking - this helps the meatloaf not to fall apart. Excellent!!!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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