Everyone seems to have a meatloaf recipe – perhaps one handed down through the family, the meatloaf that grandma used to make. It may be blasphemous to say this, but I have no fond “meatloaf memories” from my childhood. I know my mother made a meatloaf, but other than remembering that I like the crusty end-pieces, I have no recollection of how it tasted.
Having no family recipe to rely on, years ago I found a meatloaf recipe in Molly O’Neill’s New York Cookbook that I have since adopted. Yes, Bill Blass is a member of my culinary family, because my meatloaf recipe is heavily borrowed from his. This meatloaf always comes out moist, probably due to the addition of sour cream in the mixture and because it is covered with bacon and barbeque sauce.
Because of my fondness for meatloaf crust, I like to bake this free-form in a roasting pan for maximum surface area. Look at that nice sear on the bottom of the loaf too…mmm!
So without further ado, my meatloaf recipe (modified from “Grandpa Bill’s”).
- 1 to 1 1/2 pounds ground beef sirloin (preferably grass-fed)
- 1 pound ground veal
- 1 onion, chopped
- 3 tablespoons fat (I used a mixture of coconut oil and bacon grease…olive oil and butter also good)
- 1/3 cup sour cream
- 1/2 cup gluten-free bread crumbs
- 2 tablespoons chopped parsley
- pinch of dried thyme
- pinch of dried marjoram
- 1 teaspoon kosher salt and several grinds of black pepper, to taste
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 3 or 4 slices of bacon
- homemade tomato-y barbeque sauce (or your favorite sauce)
Preheat oven to 375F. Line a shallow roasting pan with foil and spray lightly with oil.
In a skillet over medium-high heat, saute the onions in coconut oil/bacon grease until soft. Remove from heat and set aside to cool a few minutes.
Place meats, sour cream, bread crumbs, parsley, thyme, marjoram, salt, and pepper to a large bowl. Mix in onions and fat from the skillet. Toss ingredients together to lightly mix. Whisk eggs with the Worcestershire sauce and add to mixture.
Using your hands, combine the mixture well using a kneading-like motion (but try not to overwork it). Form into a loaf shape and place in roasting pan.
Bake for around 30 minutes, then remove from oven. Pour off accumulated fat, if needed. Place several strips of bacon lengthwise across the meatloaf. Return to oven and bake for about 15 more minutes, or until the bacon is getting crispy. Remove from oven (drain fat again, if needed), then slather with barbeque sauce. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 5-10 minutes before serving.
What goes good with tasty meatloaf? Why, tasty blues of course! Although he’s not as well known as the Claptons or Jeff Becks of the blues world, Michael Bloomfield was every bit as good when in his prime. Take a listen to Live at Bill Grahams Fillmore West 1969 and hear some of the most emotive, smokin’ guitar you’ll ever find. Bloomie was peaking in the late ’60s, early ’70s and this is a prime example of it.
This next one is harder to find, but well worth the hunt- It’s Not Killing Me. Granted, his vocals leave a bit to be desired, but when he dug into that sunburst Les Paul, he had few equals.