Apr
5
Written by:
Chef Karen Toughy
4/5/2011 9:27 AM
2 tablespoon(s) Unsalated Butter
1 large onion, sweet, diced
1 large celery stalk, diced
1 medium carrot, diced
salt and pepper
6 large garlic cloves, minced
4 ounce(s) sourdough bread loaves, cubed and soaked in whole milk for 4 minutes, squeezed dry
1 pound(s) veal, ground
1 pound(s) pork, ground
2 large eggs, gently stirred
2 tablespoon(s) New Mexico Mild Chile Powder, or a chile powder of your desire
salt and pepper
6 bacon slices, cut in half
Directions:
1) Melt butter in large saute pan and add onion, celery and carrots and saute for 10 minutes. Add garlic for an
extra minute.
2) Meanwhile, put bread in milk.
3) Preheat oven at 375 degrees and spray a casserole dish with fat-free vegetable oil spray. (I use a heavy duty
bread baking pan that is 10 x 6 x 3 that works perfectly for this dish.
4) Mix meat, egg and spices in a large glass bowl. Add vegetables and bread.
5) Put mixture into casserole dish and gently push down with a spatula. This will get rid of any air pockets that
formed when you put the mixture in.
6) Layer the top of the meatloaf with bacon slices overlapping so none of the meatloaf is exposed.
7) Bake for 1 hour or more. 1 hour is usually for a meatloaf you're making on a flat pan. I need to cook it
longer given the high sides on my bread pan. Cook until it is 160 degrees internally.
8) Put oven on broil and broil the meatloaf to fully cook the bacon to desired doneness. Remove from oven and
loosely cover with foil for at least 15 minutes. You'll find that if you try to cut and serve it right away, it
will fall part. Letting it set allows it to bind together.
Copyright ©2011 Chef Karen Toughy
8 comment(s) so far...
Re: Autumn's Meatloaf
Thank-you Autumn!
By Kenny on
4/6/2011 7:01 AM
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Re: Autumn's Meatloaf
Being an advid follower of your blog, I'd like to say I really liked this recipe. My children think it is great and it was a big hit last night for dinner.
By Gerry Walker on
4/8/2011 8:18 AM
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Re: Autumn's Meatloaf
This is a very child friendly meatloaf. It is a one-dish meal with vegetables and meat in it as well as the great taste of bacon. Next time I'm going to substitute ground turkey for the ground pork to cut down on the fat content. I think with the bacon it'll still have enough moisture in the meatloaf.
By Amanda Stankus on
4/10/2011 8:20 AM
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Re: Autumn's Meatloaf
Bravo Autumn! I'm always looking for variety in my meatloaf and you have given me a great avenue to go down. My kids too love bacon and boy did they love this dish.
By Tonya Wilson on
4/12/2011 11:02 AM
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Re: Autumn's Meatloaf
Wow, did my boys like this!
By Adam S on
4/15/2011 12:54 PM
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Re: Autumn's Meatloaf
This is on the menu tonight!
By Harry Z on
4/26/2011 10:02 AM
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Re: Autumn's Meatloaf
I'm a meat guy, however, it is hard to serve meat to my wife and teenage daughter. They're both on a crusade to convert me to leaner meats. This has bacon and ground meat. When I prepared this dish I was so happy.
By Big10 in the Kitchen on
5/8/2011 10:51 AM
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Re: Autumn's Meatloaf
This is amazing! I didn’t change anything and I loved it! It turned out all to be amazing! Visit www.allthemeat.com for more great and appetizing recipes. I have learned more practical knowledge from this site. Thanks!
By allen on
1/13/2012 3:37 AM
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