Classic Meatloaf (From Fine Cooking Magazine) |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
After years of searching, I finally found the best meatloaf recipe, courtesy of Fine Cooking magazine. I actually typically make this without the ground veal and instead use 1 pound of ground beef and 1 pound of ground pork. Ingredients:
1 tablespoon oil |
1/2 cup onion, finely chopped |
1 1/2 teaspoons garlic, minced |
3/4 lb 85% lean ground beef |
3/4 lb ground veal |
3/4 lb ground pork |
1/2 cup tomato ketchup |
1 tablespoon dijon mustard |
1 1/2 teaspoons worcestershire sauce |
3/4 cup breadcrumbs |
1 egg |
1 1/2 teaspoons salt |
3/4 teaspoon fresh ground black pepper |
1/4 cup flat leaf parsley, finely chopped |
8 slices bacon, raw |
Directions:
1. Heat the oven to 350.
2. In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
3. In a large mixing bowl, combine all the remaining ingredients except for the bacon and add the onion mixture. Mix until ingredients are just combined - do not overmix.
4. Turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. OR, divide into 4 equal mini-loaves.
5. Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
6. Bake the meatloaf for about 50 to 60 minutes for a larger loaf or 25 to 35 for mini loaves. Before slicing, let the meatloaf rest for 10 minutes to let the juices redistribute.
|
|