CLASSIC MEATLOAF (FROM FINE COOKING MAGAZINE)

Classic Meatloaf (From Fine Cooking Magazine) image

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.

Provided by CFRP3473

Categories Meat

Time 1h5m

Yield 2-3 slices, 4-6 serving(s)

Number Of Ingredients 15

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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

Steps:

Heat the oven to 350.
In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
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.
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.
Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
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.

Nutrition Facts : Calories 939.5, Fat 62.6, SaturatedFat 21.8, Cholesterol 291.3, Sodium 2003.5, Carbohydrate 26.1, Fiber 1.6, Sugar 9.4, Protein 64.8