Go Back
–+ servings
Bill Blass meatloaf with chili sauce glaze and bacon in a white baking dish, two slices cut

Bill Blass Meatloaf (Three-Meat, Chili Sauce Topping)

Author: Olivia Stone | Home Chef
450kcal
5 from 1 vote
Share Print
Prep 20 minutes
Cook 1 hour 15 minutes
Resting 10 minutes
Total 1 hour 45 minutes
The fashion designer's famous meatloaf: ground sirloin, pork and veal with butter-softened celery and onion, sour cream and fresh parsley, baked under a whole bottle of chili sauce.
Servings 8 slices
Course Main Course
Cuisine American

Ingredients

Meatloaf
  • 2 pounds ground sirloin 900 g, or ground chuck
  • 1/2 pound ground pork 225 g
  • 1/2 pound ground veal 225 g, or use 1 lb meatloaf mix for the pork and veal
  • 4 tablespoons unsalted butter 57 g
  • 1 cup celery finely chopped, about 2 stalks
  • 1 cup onion finely chopped, about 1 medium
  • 1 1/2 cups fresh breadcrumbs 75 g, from 2 to 3 slices white bread
  • 1/2 cup fresh parsley chopped
  • 1/3 cup sour cream 80 g
  • 1 large egg
  • 1 tablespoon Worcestershire sauce 15 ml
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram or 1/4 tsp dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper freshly ground
Topping
  • 1 bottle chili sauce 12 oz / 340 g, such as Heinz (tomato-based, not Asian chili sauce)
  • 3 slices bacon optional

Equipment

  • 1 Loaf pan (9x5 inches or similar)
  • 1 Large mixing bowl
  • 1 Small bowl for beating eggs
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Meat thermometer (optional)

Method

  1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil, or lightly grease a 9x5-inch loaf pan and set it on a sheet pan to catch drips.
    Ingredients for Bill Blass meatloaf: ground beef, pork and veal, breadcrumbs, sour cream, egg, celery, onion, parsley and chili sauce
  2. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring now and then, for 6 to 8 minutes until soft but not browned. Take off the heat and let cool for 5 minutes.
    Ingredients for Bill Blass meatloaf: ground beef, pork and veal, breadcrumbs, sour cream, egg, celery, onion, parsley and chili sauce
  3. Beat the egg with the Worcestershire sauce in a small bowl.
    Chopped celery and onion softening in butter in a skillet for Bill Blass meatloaf
  4. In a large bowl, combine the sirloin, pork, veal, cooled vegetables (with the butter), breadcrumbs, parsley, sour cream, thyme, marjoram, salt and pepper. Add the egg mixture and mix gently with your hands just until evenly combined. Don't overmix.
    Chopped celery and onion softening in butter in a skillet for Bill Blass meatloaf
  5. Shape into a loaf about 9 x 5 inches on the lined sheet, or press it lightly into the loaf pan. Spread the chili sauce over the top and lay the bacon slices across it, if using.
    Slices of Bill Blass meatloaf with mashed potatoes and green beans on a dinner plate
  6. Bake for 60 to 75 minutes, until the center reaches 160°F (71°C) on an instant-read thermometer. Start checking at 50 minutes. If the topping darkens too fast, tent loosely with foil.
    Bill Blass meatloaf with chili sauce glaze and bacon in a white baking dish, two slices cut
  7. Rest for 10 minutes, pour off any fat, then slice and serve.
    Bill Blass meatloaf with chili sauce glaze and bacon in a white baking dish, two slices cut

Nutrition

Serving1sliceCalories450kcalCarbohydrates15gProtein34gFat27gSaturated Fat11gPolyunsaturated Fat1.5gMonounsaturated Fat11gTrans Fat1gCholesterol150mgSodium900mgPotassium620mgFiber1gSugar8gVitamin A380IUVitamin C4mgCalcium65mgIron3.5mg

Notes

Source: based on the version printed in The Christian Science Monitor (December 1992), credited to The Tiffany Gourmet Cookbook. The original lists the herbs, salt and pepper "to taste"; the amounts here are our suggestion.
Make ahead: shape the loaf up to 1 day ahead and refrigerate. Add the chili sauce just before baking and add about 10 minutes to the time.
Storage: 3 to 4 days in the fridge, or freeze wrapped slices for up to 3 months.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!