Meatloaf

Chef

Cookbook

The Best of Christopher Idone

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

Editor's Note: When it comes to comfort food, there's nothing quite like serving meatloaf for dinner! This recipe is a creative take on the classic dish, as it uses three types of ground meat, chili sauce, heavy cream, and an assortment of herbs and spices. The result is a dinner dish that everyone in your household will love! Although this meatloaf recipe will be the perfect way to warm up on a cold evening in fall or winter, you can certainly serve this recipe year-round. Consider serving this meatloaf with a green salad and this recipe for Herbed Mashed Potatoes from the cookbook The Best of Christopher Idone.

Serves6

Cooking MethodBaking

CostModerate

Easy

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

EquipmentBaking/gratin Dish

MealDinner

Taste and TextureHerby, Meaty, Savory, Spiced

Ingredients

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

Instructions

Preheat the oven to 325 degrees 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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bobzaguy 8251586

Oct 30, 2009

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?

Lisbeth 4231624

Oct 30, 2009

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.