Really Really Good MeatloafCourse: DinnerCuisine: AmericanDifficulty: Easy
We all remember meatloaf growing up, especially if you were born in the 50’s or 60’s. It was a staple along with Spam, Wagon Wheels (cringe) and Mom’s apple pie (right out of the box). I promise this recipe is not concocted of Spam, ketchup and sawdust topped off with nuclear Wagon Wheel gravy. This is just like the name says: REALLY REALLY GOOD MEATLOAF.
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/2 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/2 cup fine bread crumbs
1/2 cup chopped parsley
1 tbsp dried basil
1 large egg
1 tsp salt
1/2 tsp black pepper
6 slices bacon
- Set oven to 350 f.
- Combine all ingredients, except bacon, in a large mixing bowl.
- Use your hands to mix the ingredients well.
- Only mix until all ingredients are evenly distributed.
- Do not squeeze or press down the meat or your meatloaf will become dense.
- Spoon meat mixture into a loaf pan or form a log shape on a baking sheet.
- Cover meat with bacon slices.
- Bake for approximately 1 to 1 1/2 hours.
- Meatloaf should have an internal temperature of 170 degrees.
- Remove pan from oven and drain off excess fat and liquid and place pan back into the oven under the broiler for about 3 minutes.
- Meatloaf can be made with any ground meat of your choice. Lean cuts such as turkey, chicken and veal benefit from the addition of the fatty bacon to help keep them moist.