Meatloaf

This meatloaf is cooked free-form in an open baking dish, instead of stuffing it into a loaf pan, so there's plenty of well-browned crust to go around. The results are beyond compare; beef, pork, and bacon insure meatiness; Worcestershire sauce, cider vinegar, and some chopped prunes add balance and a hint of sweetness. Recipe from Gourmet Magazine, All-American Comfort Foods.
Meatloaf
Meatloaf

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup fine fresh bread crumbs from 2 slices firm white sandwich 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

    T unsalted butter

  • 2

    T Worcestershire sauce

  • 1

    T cider vinegar

  • 1/4

    t ground allspice

  • 1/4

    lb chilled bacon (about 4 slices), chopped

  • 1/2

    cup pitted prunes, chopped (may substitute dates)

  • 1 1/2

    lb ground beef chuck

  • 1/2

    lb ground pork (not lean)

  • 2

    large eggs

  • 1/2

    cup finely chopped flat-leaf Italian parsley

Directions

Preheat oven to 350 degrees 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; cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 t salt, and 1 1/2 t pepper. Add to bread-crumb mixture. Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and gently mix together with your hands. Pack mixture into a 9x5-inch oval loaf in a 13x9-inch shallow baking dish. Bake until an instant-read thermometer inserted into center of meatloaf registers 160 degrees, 1 to 1 1/14 hours. Let meatloaf stand 10 minutes before serving. *Cooked meatloaf keeps 3 days, chilled, and is ideal for sandwiches.

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