FOOD & WINE'S NO-APOLOGIES MEATLOAF

Food & Wine's No-Apologies Meatloaf image

Being a Midwesterner born and bred, I (Heather) have had more than my fair share of meatloaf. As a child, I ordered open-faced meatloaf sandwiches every single time I went to my grandparents' diner. My grandpa said it was going to come out of my ears! :-) This recipe from Food & Wine magazine (Feb 1989, p. 131-132)is by far my favorite. The flavors are well balanced, and the oats redeem this fat-laden dish with a whole grain.

Provided by Heather3271

Categories Meat

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 12

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Ingredients

3 tablespoons unsalted butter (I use olive oil, can try half of each)
1 large onion, finely diced
1 medium green bell pepper, finely diced
1 large celery rib, finely diced
1 teaspoon thyme
2 lbs lean ground beef, preferably sirloin
1/2 cup rolled oats
2/3 cup ketchup
2 eggs, beaten
2 teaspoons salt (I omit this)
1 1/2 teaspoons fresh ground pepper
3 slices bacon, halved crosswise

Steps:

In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature.
Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top.
Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving.
NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.

Nutrition Facts : Calories 138.8, Fat 8.5, SaturatedFat 3.6, Cholesterol 57.5, Sodium 390.2, Carbohydrate 4.7, Fiber 0.5, Sugar 2.4, Protein 10.7

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Andi Mc

mc-a@aol.com

This meatloaf was delicious! The combination of ground beef, pork, and veal was perfect and the sauce was just the right amount of tangy and sweet. I will definitely be making this again.

Jihad Kal

j-kal@gmail.com

I've made this meatloaf several times now and it's always a hit! It's so moist and flavorful and the sauce is amazing. I highly recommend this recipe to anyone who loves meatloaf.