Is there a more iconic American comfort food than meatloaf? I don't think so. I love meatloaf, but so often it comes out dry and bland. This recipe insures a moist, flavorful meatloaf that your friends and family are sure to love. ---
I've found that using a combination of meats makes for a more interesting taste and texture than just using ground beef. However, you could experiment with other meats or even try adding some ground chicken, turkey, Italian sausage, etc.
When I make meatloaf or meatballs, I always grind my own meat. It's usually less expensive than buying pre-ground meat and the texture and quality are better.
1/2 cup finely minced onion
3 cloves garlic, peeled and finely minced
1 Tbs. canola, olive or vegetable oil
3/4 lb. ground veal
3/4 lb. ground pork
3/4 lb. ground beef
3/4 cup breadcrumbs, preferably panko
1 Tbs. Dijon mustard
1/2 cup ketchup
1 1/2 tsp. Worcestershire sauce
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
Bacon slices -- about 7 or 8
Preheat the oven to 350 F.
Heat the oil in a small skillet over medium heat. Add the onions and saute until soft, about 3-4 minutes.
Add the garlic to the pan and saute for another couple of minutes to soften the garlic. Set the pan aside to cool and turn off the heat.
Combine the onion-garlic mixture with the remaining ingredients except the bacon in a large mixing bowl.
Combine the meats and other ingredients using a large spoon, spatula or your hands. The key is to not overwork the mixture; just work until the ingredients are evenly combined.
Turn the meatloaf mixture out onto a nonstick or lightly oiled baking pan.
Form the meatloaf into a large oval shape. Again, don't over-handle the meatloaf!
Beginning at one end, wrap the meatloaf with slightly overlapping bacon strips. Tuck the ends of the bacon under the loaf.
Place the meatloaf into the preheated oven and cook at 350 F. for 50 to 60 minutes, or until the internal temperature of the loaf registers 160 F. on an instant-read thermometer.
Allow the meatloaf to rest for 10 minutes or so before slicing to allow the juices to redistribute evenly throughout the loaf.
Cut into thick slices and enjoy with a side dish and a green salad.
Note: The plated meatloaf pictured looks like some of the meat is undercooked. It's not; that's just my inept photographic skills.
Photos by Ted Scheffler