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| Nutritional Information (per serving) | |
|---|---|
| 487 | Calories |
| 31g | Fat |
| 12g | carbohydrates |
| 37g | protein |
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| Nutritional Information | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 487 |
| % Daily Value* | |
| 31g | 40% |
| Saturated fat 13g | 65% |
| 189 mg | 63% |
| 938 mg | 41% |
| 12g | 4% |
| Fiber 2g | 8th % |
| Total sugar 4g | |
| 37g | |
| Vitamin C 4 mg | 18% |
| Calcium 89 mg | 7% |
| Iron 4 mg | 25% |
| Potassium 735 mg | 16% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This is a classic Italian-style meatloaf recipe. It is also freeform, meaning it is hand formed into a loaf and baked on a sheet pan, rather than baked in a loaf pan. To keep the loaf moist, we recommend using chuck beef.
“This is an exceptionally delicious meatloaf that doesn't taste too ‘porky' even though it contains pork and bacon. The spicy glaze makes it irresistible, and sautéed vegetables and mushrooms add an extra savory touch. I used my food processor to chop vegetables until they were finely chopped, which made it really easy to prepare. —Danielle Centoni
2 slices White breadCrusts removed
4 tablespoon unsalted butterplus more for the pan
1 Medium Onionfinely chopped
1 carrotfinely chopped
1 stem celeryfinely chopped
6 ounces Mushroomsfinely chopped
1 tablespoon Italian spice
4 slices baconchopped
1 Pound minced meatpreferably chucks
1/2 Pound Mett
1/4 Cup whipped cream
2 teaspoon I am willow
1 teaspoon Worcester sauce
2 large Eggsbeaten
2 teaspoon kosher salt
2 teaspoon ground black pepper
For the glaze:
1/2 Cup Ketchup
2 tablespoon Sherry vinegar
1 tablespoon Dijon mustard
Make the meatloaf
Gather the ingredients.
The spruce eats / Eric Kleinberg
Preheat the oven to 350 F. Finely chop the bread in a food processor. Set the breadcrumbs aside.
The spruce eats / Eric Kleinberg
Heat the butter in a large skillet over medium-high heat. Add onion, carrot, celery, mushrooms and Italian seasoning and cook, stirring, until softened and liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
The spruce eats / Eric Kleinberg
Add the cooled vegetable mixture to the food processor along with the bacon, beef and pork and pulse until finely chopped rather than pureed.
The spruce eats / Eric Kleinberg
Place the mixture in a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt and pepper. Mix gently with your hands until well combined.
The spruce eats / Eric Kleinberg
Form the meat mixture into a loaf measuring approximately 23 x 12 cm on a buttered baking tray lined with baking paper.
The spruce eats / Eric Kleinberg
Bake for 40 to 45 minutes, until a meat thermometer inserted in the center registers 135 F.
The spruce eats / Eric Kleinberg
Make and add the glaze
Increase heat to 500 F. In a small bowl, combine glaze ingredients.
The spruce eats / Eric Kleinberg
Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.
The spruce eats / Eric Kleinberg
Tips
- We recommend using ground beef for this recipe because the beef should contain enough fat so that the loaf doesn't dry out during baking. Ground beef that is 80% lean and 20% fat also works great.
- Allowing the loaf to rest before serving will prevent the delicious juices from running out when you cut it.
- Try using your food processor to speed up the fine chopping of the raw vegetables. First cut into pieces and puree until finely chopped and not pureed.
- Use a 9 x 5 inch loaf pan to form the meatloaf. Simply pour the mixture into the loaf tin, turn it out onto the baking tray and lift off the tin. If you bake the meatloaf on a baking sheet instead of in a loaf pan, it will cook much faster and the excess fat can drip off so it doesn't get greasy.
