There is just something about a meatloaf! It’s our kind of “comfort food.” This goes together easily, so it’s a good thing to make on a work night. The meatloaf can be served warm, room temperature or even cold. My husband has a particular fondness for meatloaf sandwiches!
For the Meatloaf:
1 ½ lbs. ground beef
½ lbs. ground veal
¼ lb. ground pork
(A total of 2 ¼ lbs. ground meat)
I’ve used a combination of ground beef and pork only which is also really good
1 tsp. salt
1 tsp. freshly ground pepper
¼ c. chopped shallots
1 Tbsp. chopped fresh parsley
½ tsp. dried basil, crumbled
1/3 c fine, dry breadcrumbs (white or a combination of white & brown), preferably homemade.
¼ cup Heinz Chili sauce (2 Tbsp. for meatloaf, & 2 Tbsp. for topping meatloaf), or homemade ketchup (see below)
½ tsp. soy sauce
1 egg, lightly beaten
¼ cup milk
3 slices of bacon, use a good quality gammon or double smoked, bacon. Available from Oyama or Gelderman’s**
Make The Meatloaf:
Preheat oven to 400 F.
Whisk egg. Add all ingredients except meats. Gently mix in meats.
Place in a well greased 5 cup baking pan or 9x5x3” loaf pan. Spread the remaining 2 Tbsp. Chili Sauce or homemade ketchup over the meatloaf and top with bacon. Bake at 400 F for 15 minutes. Lower temperature to 350 F and continue to bake 1 hour longer. Let rest for about 15 minutes; drain off fat, cut in slices to serve.
Makes approximately 2 ¾ cups. Keeps, refrigerated for 1 month.
1 28 oz. tin Italian plum tomatoes, chopped
1 medium onion, chopped
4 garlic cloves, chopped
2 Tbsp. vegetable oil
1 tsp. chili powder
½ tsp. paprika
¼ tsp. cinnamon
¼ tsp. ground allspice
1 Tbsp. tomato paste
½ cup packed light brown sugar
Purée the tomatoes with juice in a blender until smooth. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Cool mixture for 30 minutes and purée ketchup in a blender until smooth. Chill at least 2 hours to allow flavours to develop.
Please see my Kitchen Tips about blending hot liquids