1 Tbs vegetable oil or olive oil; more for the baking sheet
½ cup finely chopped onion
1½ tsp minced garlic
¾ lb ground beef, 85% lean
¾ lb ground veal
¾ lb ground pork
½ cup ketchup
1 Tbs dijon mustard
1½ tbs worcestershire sauce
¾ cup fresh plain breadcrumbs
1 large egg
1½ tsp salt
¾ tsp freshly ground black pepper
¼ cup finely chopped fresh flat-leaf parsley
8 slices raw bacon (about)
1. Preheat oven to 350°F.
2. In a small skillet, heat the oil; add onions and cook over medium heat until soft, about 4 minutes. Add garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
3. 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.
4. Oil a rimmed baking sheet or jelly-roll pan, turn the meat mixture out onto the pan, and shape it into a large oval loaf (or divide the mixture into four equal portions and shape each portion into an individual meatloaf). Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.
5. Bake the meatloaf until an instant-read thermometer registers 160°F, 50-60 minutes for a large loaf, or 25-30 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10-15 minutes 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.
Recipe Source: Fine Cooking
*If you cannot find ground veal or pork in your grocery store, ask the butcher to grind some up for you.
**VARIATIONS: For extra color, saute 1 cup of diced red, green and yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture. OR add 1/4 cup of shredded fresh basil and 1/4 cup shredded fresh Parmesan cheese for a different flavor.
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]