I have a very vague recollection of blogging this recipe a while ago, but it's a goodie, so what's the harm in a refresher, right? Thanks again to the less than obvious source, fashion designer Bill Blass. Kudos sir! However, if you're in the mood for a different meatloaf recipe, the NY Times has a dozen other suggestions to experiment with...
Bill Blass's Meatloaf
ADAPTED FROM ''NEW YORK COOKBOOK''
- 1 cup chopped celery
- 1 onion, chopped
- 3 tablespoons butter
- 2 pounds ground beef sirloin
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1/2 cup chopped fresh parsley
- 1/3 cup sour cream
- 1/2 cup soft bread crumbs
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- Kosher salt and freshly ground black pepper to taste
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups Heinz chili sauce
- 3 slices bacon
- Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
- When the onions are cool enough to handle, 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 the shape of a loaf.
- Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.
I'll follow up with a recipe for Hazelnut Biscotti once I've taken it for a spin.