Classic Meatloaf

Serves four to six.

To learn more, read:
Mix Gently for a Moist Meatloaf
by Joseph Verde
from Fine Cooking
Issue 31
Last Edit Date: 7/19/2011 9:10:37 AM

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.

more about:

1 Tbs. vegetable or olive oil; more for the baking sheet
1/2 cup finely chopped onion
1-1/2 tsp. minced garlic
3/4 lb. ground beef, 85-percent lean
3/4 lb. ground veal
3/4 lb. ground pork
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

Variations

For a little extra color, sauté 1 cup diced red, green, and yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 600; Fat (g): 45; Fat Calories (kcal): 410; Saturated Fat (g): 17; Protein (g): 36; Monounsaturated Fat (g): 17; Carbohydrates (g): 11; Polyunsaturated Fat (g): 5; Sodium (mg): 1270; Cholesterol (mg): 180; Fiber (g): 1;

Photo: Scott Phillips

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by BarbaraGene, 6/6/2011Way too salty! I put in the 1 1/2 tsp. as directed. I can't believe no one else found it to be too much.

by lenaboo, 5/6/2010Although i only used lean ground beef, the meatloaf turned out very moist and delicious. I added feta cheese and sauteed bell peppers (yellow and orange). Real classic with a twist!

by KarenS, 1/17/2010Very moist, perfect meatloaf texture! I will make again but next time I will back off the Worcestershire by 1/2 tsp, it was a little more prominent in the taste than I like.

by lsrowe, 2/18/2009I have never made meatloaf with bacon. This recipe was a great surprise & one that I will make over and over! This is now a 'family favorite.'

by mjCooker, 9/29/2008Easy to make, delicious to eat. I didn't have any veal, so I used half beef, half pork. It was the best meatloaf I ever tasted.

by gdlohr, 8/20/2008Aptly name recipe. The biggest critisism of this recipe is that it is so good that there was nothing left for sandwiches the next day.

by chefdana, 4/20/2008Loved this meatloaf. I used all beef and whole wheat bread crumbs, and it was delicious. It took 10 minutes longer to get to 160 degrees, but well worth the wait. Plus, it seems quite open to some improvisation, i.e. different herbs, more onion or garlic, etc. A great basic recipe, and it was quick to come together.

by PastorFranc, 3/27/2008This is a basic receipe, but it serves our dinner guests quite well. The bacon keeps it juicy, and the spices are a good mix. I add Frank's hot sauce for a little zing, but not too much or the guests will be a little hot around the collar, or the waistline.

by locust, 3/3/2008This was delicious; a real classic; I didn't use the veal but used both pork & beef in approx same proportions. My son who likes the tried & true, loved it. Tks

by jng000, 2/26/2008A very tasty balance of ingredients in this classic. My favorite meatloaf recipe.