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.
One Pot MealYes
OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureHerby, Meaty, Savory, Spiced
- 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 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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1997 Christopher Idone