Meatloaf


This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch.  A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, a pinch of brown sugar, and cider vinegar added for good balance and occasional suggestions of sweetness.  Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around. ~ Ian Knauer

I can’t believe out of all my recipes I have shared with you throughout the past two and a half years I have not posted a meatloaf!  As Ian wrote above, this meatloaf is packed full of tasty meats with just a hint of sweetness.  To further add to the sweetness, I like to top my meatloaf with a little ketchup, brown sugar, cider vinegar and mustard mixture before I cook the meatloaf.  Just like my mom used to do!

Enjoy this basic, yet delicious, meatloaf.  Don’t forget that this makes for a tasty meatloaf sandwich for lunch.


I really think that the Panko bread crumbs make a big difference in taste and texture for this yummy meatloaf.

Give the bacon a whirl in your food processor, set aside.


Saute the onions, celery and carrots  (lightly season with a bit of salt and pepper), chop the parsley.


Allow the vegetables to cool slightly.  Then mix the veggies and all the other ingredients into the meat.  I like using my hands, so make sure you have some gloves handy!


Mix together your topping for the meatloaf.  A little ketchup, brown sugar and cider vinegar will do the trick.

Once everything has beem mixed together form the meat into one large or two smaller loaves.  Top with the ketchup mixture and bake according to directions.  I paired this delightful dish with roasted potatoes and green beans.

Meatloaf
Serves 6 with leftovers
Adapted from Gourmet/February 2008

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread or your favorite artisan bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons light brown sugar
4 slices bacon, chopped (I chop mine in the food processor)
1 pound ground beef chuck or ground sirloin
1 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley

Pre-heat oven to 350 degrees F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.  Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.  Remove from heat and stir in Worcestershire sauce, vinegar, brown sugar, 2 teaspoons salt, and 1 1/2 teaspoons pepper.  Add to bread-crumb mixture.

Finely chop bacon in a food processor, then add to o nion mixture along with beef, pork, eggs, and parsley and mix together with your hands (here is where your vinyl gloves come in handy).

Pack mixture into a 9- by 5 – inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

Bake until an instant-read thermomeber inserted into center of meatloaf registers 155 degrees F, about 1 to 1 1/4 hours.  Let stand 10 minutes before serving.

Cook’s note:

Cooked meatloaf keeps, chilled, 3 days.

I like to top my meatloaf with 1/2 cup ketchup, 2 tablespoons brown sugar, 1 teaspoon spicy or yellow mustard (mixed together), 1 teaspoon cider vinegar, then spread on top of loaf.  Bake as directed.

 

One Comment

  1. I love meatloaf served with baked potatoes and then enough leftovers for sandwiches the following day. Sadly the mister doesn’t like meatloaf at all. I probably need to visit you when you make this. :)

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