What is it about meatloaf that makes men go crazy?? I can take it or leave it, but as soon as the weather turns cooler, my husband clamors for meatloaf. I usually make my aunt’s recipe, but thought this time I’d make something that was a little more enjoyable to me, too. After just one bite, both husband and son declared it was the best meatloaf they had ever had. Try this recipe and tell me what you think, or better yet, if you have what you think is the world’s best meatloaf recipe, please submit!
Freestylin,’ or Everything But the Kitchen Sink, Meatloaf
Preheat oven to 350.
1 lb ground veal
1 lb ground beef
1 lb ground pork
Virgilio’s breadcrumbs, approximately ½ cup
1-2 eggs, whisked
½ 16 oz. can pureed best tomatoes, approximately
2 medium onions or 1 large onion, diced
Worcestershire sauce, several dashes
Hot sauce, to taste
Chopped fresh parsley, thyme, and rosemary
Salt and pepper to taste
Glaze: roughly 1 large dollop of Dijon style mustard, ½ – ¾ C ketchup, several Tbs. balsamic vinegar, ½ – ¾ C brown sugar, s & p to taste.
Bacon, not too thinly cut
In a large bowl, thoroughly squish together all ingredients except the glaze ingredients and the bacon. Pat into loaf shape. Combine glaze ingredients and spread generously over loaf . Cover with bacon slices. Bake for approximately 1 hour.
I served the meatloaf with chubby slices of portabella mushrooms sautéed in butter and olive oil, with a splash of red wine at the end, sugar snap peas quickly blanched, and creamy mashed potatoes.