Updated February 23, 2016
This image courtesy of Joseph DeLeo


Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Five Ingredients or LessYes



Taste and Texturemeaty, savory


  • 1 pound lean ground beef
  • ½ pound lean ground veal
  • ½ pound lean ground pork
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh tarragon leaves or ½ teaspoon dried
  • ¼ cup chopped fresh parsley
  • 1 cup (about 4 thin slices) fresh whole-wheat bread crumbs
  • 1 egg
  • ½ cup bottled chili sauce
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper, to taste
  • 4 thick slices slab smoked bacon, cut ¼-inch thick
  • ¾ cup sour cream, at room temperature
  • Hot Hot Tomato Chutney 


Preheat the oven to 325°F.

In a large mixing bowl, combine all of the ingredients except the bacon, sour cream, and chutney. Mix well. Shape the mixture to fit into a 9 x 5-inch loaf pan. Cover the top with the bacon slices, tucking the bacon between the meat loaf and sides of the pan.

Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes. Remove and discard the bacon. Using a bulb baster, suction off and reserve the cooking liquid. Let stand, then skim off the fat from the top.

Measure ¼ cup of the cooking liquid and stir into the reserved sour cream. Blend thoroughly and serve with the meat loaf, accompanied by the chutney.



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It's only a Tbsp of cream in the loaf, the sour cream is part of the chutney sauce topping. You are replacing 2 Tbsp of oil for 1 tbsp cream? Why not just one of oil?

This sounds yummy, except for all the cream, both sour and heavy. I'm going to try to replace it with about 2 tbsp of olive oil. And gravy doesn't interest me. I'll try to remember to let you guys know if it works.


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