Classic Meatloaf

Classic Meatloaf

Ready in 45 minutes

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" packages of ground beef, veal, and pork.

"This recipe actually makes about 8 servings. I made this as 4 loaves but half a loaf is really a normal size potion. I had never had bacon on Meatloaf and this was wonderful. My family agrees I'll need to add this to our family Fav recipes. Thanks"

- Bageria

Tip: Another recipe with the exact-same name "Classic Meatloaf" ranks higher.

4 avg, 4 review(s) 100% would make again

Ingredients

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1 Tbs. vegetable or olive oil; more for the baking sheet
1/2 cup Onion; finely chopped
1.5 tsp garlic; minced
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
1.5 tsp Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 Egg
1.5 tsp salt
3/4 tsp. Black Pepper; freshly ground
1/4 cup fresh flat-leaf parsley; finely chopped

Original recipe makes 8 Servings

Servings  

Preparation

Heat the oven to 350F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and saute another 1 to 2 min. 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 160F, 50 to 60 min. for a large loaf, or 25 to 35 min. for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 min. 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, saute 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.

At the restaurant, we shape the meatloaf into individual loaves, and you can do this at home too. Just divide the raw mixture into four (or more) parts and shape mini meatloaves.

You can also double this recipe easily, but make only the quantity you want to bake: I don't recommend keeping the raw meatloaf mixture on hand once all the ingredients are combined.

Notes

Fine Cooking

Credits

Added on Award Medal
Verified by Tammylucas

This is 1/4th of recipe serves 2 photo by Bageria Bageria

photo by msanders93 msanders93

Calories Per Serving: 1006 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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worked fine for me!
laobai 8 months ago
Really good. Didnot use the bacon
dicksfood 1 year ago
This recipe actually makes about 8 servings. I made this as 4 loaves but half a loaf is really a normal size potion. I had never had bacon on Meatloaf and this was wonderful. My family agrees I'll need to add this to our family Fav recipes. Thanks
Bageria 2 years ago
Fine Cooking [I posted this recipe.]
msanders93 4 years ago
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