Bill Blass’ Meat Loaf
Bill Blass says his meat loaf was developed by trial and error. He considers it a success, saying, “I haven’t lost any friends yet.” When Mr. Blass cooks for friends at his country house, this is bound to be on the menu, usually served with red pepper jelly, baked potato skins, and corn pudding. It’s as good cold as it is hot from the oven.
Serves6 to 8
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, meaty, savory, smoky, spiced
- 1 cup chopped celery
- 1 onion, chopped
- 3 tablespoons butter
- 2 pounds ground beef sirloin
- ½ pound ground veal
- ½ pound ground pork
- ½ cup chopped fresh parsley
- 1/3 cup sour cream
- ½ cup soft bread crumbs
- Pinch of dried thyme
- Pinch of dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1½ cups Heinz chili sauce
- 3 slices bacon
Preheat the oven to 350°F. Oil an 8 × 4-inch loaf pan.
In a heavy skillet over medium heat, sauté the celery and onion in the butter until soft. Remove from the heat and set aside to cool for 5 minutes.
Add the meats, parsley, sour cream, bread crumbs, thyme, marjoram, and salt and pepper to the skillet. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.
Place the meat loaf in the prepared loaf pan. Top with the chili sauce and bacon slices. Place in the oven on a jelly roll pan to catch any drips. Bake until cooked through and nicely browned, 1 hour.
1992 Molly O'Neill