Bill Blass's Meatloaf
385kcal
Ingredients
- 1 1/2 pounds ground beef lean
- 1/2 pound ground pork
- 1 cup fresh breadcrumbs
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 eggs
- 1/2 cup milk
- 1/4 cup fresh parsley chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup for topping
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mix Meat: In a large mixing bowl, combine ground beef and ground pork.
- Add Vegetables & Bind: Stir in breadcrumbs, chopped onion, minced garlic, and fresh parsley.
- Add Wet Ingredients: Beat eggs in a small bowl and add them to the meat mixture. Pour in milk, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix until everything is well combined.
- Shape the Loaf: Transfer the meat mixture to the prepared loaf pan. Shape it into a loaf, pressing it down evenly.
- Add Glaze: Spread ketchup evenly over the top of the meatloaf.
- Bake: Bake for 60-75 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
- Rest and Serve: Let the meatloaf rest for about 10 minutes before slicing. Serve with your favorite sides.
Nutrition
Serving1sliceCalories385kcalCarbohydrates18gProtein32gFat20gSaturated Fat8gPolyunsaturated Fat1.5gMonounsaturated Fat8.5gTrans Fat0.5gCholesterol145mgSodium680mgPotassium520mgFiber1gSugar11gVitamin A380IUVitamin C4mgCalcium65mgIron3.5mg
Notes
- Do Not Overmix: Combine the meat and seasonings gently with your hands or a fork just until combined. Overworking the meat leads to a dense, tough loaf instead of a tender, juicy texture.
- Sauté Aromatics First: Sauté the onions, celery, and garlic in a little butter until soft and fragrant before adding them to the meat mixture. This prevents crunchy raw vegetables in the baked loaf.
- Internal Temperature is Key: Use an instant-read meat thermometer inserted into the center of the loaf. Remove from the oven as soon as it reaches 160°F (71°C) to avoid drying out.
- Always Rest Before Slicing: Let the meatloaf rest for 10 to 15 minutes after baking. This allows the juices to redistribute back into the meat so the slices hold their shape without crumbling.
- Freeform vs. Pan Baking: For extra caramelized glaze and crisp edges, shape the mixture into a loaf on a parchment-lined rimmed baking sheet rather than pressing it into a standard loaf pan.
- Make-Ahead Friendly: Assemble and shape the raw meatloaf up to 24 hours in advance. Cover tightly with plastic wrap in the refrigerator, then bring to room temperature for 20 minutes before baking.
- Storage & Freezing: Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual cooled slices tightly in plastic wrap and foil for up to 3 months.