![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Meatloaf1.gif\" "\\"Meatloaf1\\"")
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Meatloaf is a memory food for me. \u00a0It was served once a week almost when I was growing up, because you can make it ahead of time, beef was not expensive and we had most of the ingredients around the house. \u00a0This recipe from \u201cStonewall Kitchen Favorites\u201d<\/em> makes it special, mixing the veal, pork & beef and complementing with fresh herbs makes a difference. \u00a0I sometimes do not use a whole can of crushed tomatoes but mix some Bennetts chili sauce with a cup of tomatoes and a dash of Worcestershire sauce. \u00a0I also make individual small meatloaves to make this dish even more special. \u00a0Enjoy and play with your own flavor combinations.<\/p>\n <\/p>\n Serves 6 to 8<\/p>\n INGREDIENTS: <\/p>\n <\/p>\n <\/p>\n DIRECTIONS: \u2022 Heat the olive oil in a medium skillet over medium-low heat.\u00a0 When hot, add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 10 minutes.<\/p>\n \u2022 In a large bowl, combine the onion mixture, beef, pork, veal, eggs, bread crumbs, tomato paste, parsley, thyme, rosemary, salt, and a generous grinding of pepper, mixing well with your hands or a wooden spoon.<\/p>\n \u2022 Turn the meat out onto a rimmed baking sheet, a roasting pan with high edges, or a large 11 X 15-inch or a 9 X 13-inch glass dish and form the meat mixture into a loaf approximately 5 X 8 inches and 3 to 4 inches tall.<\/p>\n \u2022 Mix the tomatoes with 1 \u00bd cups water in a small bowl and pour the sauce over the top of the meat loaf, allowing some of it to fall into the pan.\u00a0 Drape the bacon strips over the meat loaf widthwise.<\/p>\n \u2022 Bake for 30 minutes, basting with the pan juices several times.<\/p>\n \u2022 Increase the oven temperature to 400\u02daF, and bake an additional 30 to 40 minutes, basting every 10 minutes or so, for a total cooking time of 60 to 70 minutes.\u00a0 The bacon should be cooked through and a thermometer inserted into the center of the meat loaf should measure 165\u02daF.<\/p>\n \u2022 Remove from the oven and let the meat loaf rest for 10 minutes, then cut into slices and serve with the bacon and the tomato juices from the bottom of the pan.<\/p>\n <\/p>\n *NOTE:\u00a0 If you can\u2019t find all three meats (often found premixed with the label \u201cmeat loaf mix\u201d in supermarkets), try a mixture of whatever ground red meats you can find, totaling 2 \u00bd pounds.\u00a0 For the best flavor, make sure the meat has at least 10 percent fat.\u00a0 Each meat generally lists the amount of fat on the label.<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Meatloaf is a memory food for me. \u00a0It was served once a week almost when I was growing up, because you can make it ahead of time, beef was not expensive and we had most of the ingredients around the house. \u00a0This recipe from \u201cStonewall Kitchen Favorites\u201d makes it special, mixing the veal, pork & …
\n\u2022 1 tablespoon olive oil
\n\u2022 1 small onion, chopped
\n\u2022 2 garlic cloves, minced
\n\u2022 1 pound ground beef chuck*
\n\u2022 12 ounces ground pork*
\n\u2022 12 ounces ground veal*
\n\u2022 2 large eggs
\n\u2022 1 cup plain bread crumbs
\n\u2022 1 tablespoon tomato paste
\n\u2022 \u00bc cup chopped fresh parsley leaves
\n\u2022 2 tablespoons chopped fresh thyme leaves
\n\u2022 1 tablespoon chopped fresh rosemary leaves
\n\u2022 2 teaspoons salt
\n\u2022 Freshly ground black pepper
\n\u2022 One 16-ounce can crushed tomatoes
\n\u2022 4 ounces thick-sliced bacon (about 4 slices)<\/p>\n
\n\u2022 Place a rack in the middle of the oven and preheat oven to 375\u02daF.<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Meatloaf2.gif\" "\\"Meatloaf2\\"")
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Meatloaf3.gif\" "\\"Meatloaf3\\"")
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