Scallions add a nice bite to this meatloaf without being overbearing or too oniony, and the sour cream makes this loaf super moist. To make sure the seasoning is correct, you sauté and taste a tiny portion of the meat mixture before forming the loaf.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 350°F.
Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. When hot, add the onion and cook, stirring frequently, until softened, 3 to 5 minutes. Transfer to a plate to cool.
Put the ground beef, veal, and pork in a large bowl and gently knead them with your hands until just combined. Add the cooled onion, paprika, 2 tsp. salt, and 1 tsp. pepper and gently knead to blend. Add the remaining ingredients (except for the remaining vegetable oil) and gently knead with your hands or stir with a large spoon until just incorporated.
Wipe out the skillet and heat the remaining 1 tsp. oil over medium heat. When the oil is hot, add a quarter-size piece of the meat and cook, turning halfway through cooking, until the meat is cooked through, about 1 minute on each side. Cool briefly and taste. If it’s too moist to hold together, add up to 1/2 cup more breadcrumbs to the meat mixture; if it’s too dry, add an extra egg. If necessary, add salt and pepper. Repeat cooking quarter-size pieces of the meat until you’re satisfied with the flavor and consistency.
On a parchment-lined rimmed baking sheet, mold the meat mixture into a 9×5-inch loaf. Bake until the meat is firm to the touch and has an internal temperature of 160°F, about 1 hour. Allow the meatloaf to rest for 15 to 20 minutes before serving.
Make Ahead Tips
You can shape the raw meatloaf up to 1 day ahead. Refrigerate it overnight to meld the flavors for a tastier meatloaf the next day.
Fried meatloaf—crisp and golden-brown on the outside and steaming-hot on the inside—is a delicious albeit dinner-esque way to serve leftover meatloaf.
This is a good meat loaf. Very tasty with the herbs and aromatics. It would make good meat balls too, but it would need to be dryer.We used pork and turkey. Also instead of the yellow onion, I used a leek. I would cut down (and did) on the eggs and sour cream. I used only two eggs and in the future, I'll use only 1/2 the sour cream. Also go easy on the bread crumbs. I started with a cup ish and felt like that should be enough after all it's a meat loaf not a loaf of bread.I was better left over.
Delicious. Turned out perfectly.
I LOVE IT! I used 1-1/4 lb ground beef, 1/2lb ground pork and added about 2 tbsp sugar. I would make this a day ahead next time again. The flavor and texture is MUCH better the next day. I thought the flavor of herbs were strong when I was testing the texture by cooking a quarter size to see if you need to add egg or breadcrumb and I did this the day before. I had fun cooking this; all of herbs were from my garden and can't wait to make this again :-)
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…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?