While some folks may regard meatloaf with as much disdain asothers faced with the gift of a fruitcake, for those of you who enjoy ground beef as a way to addsome variety to your dinner options, this recipe has a reliable track record.



Meat-loaf mixture:  (preheatoven to 350°F.)


3 eggs                                                       1½  pounds ground beef

1½  teaspoonsalt                                        ¼  pound ground pork

¼ teaspoon pepper                                     ¼  pound ground veal

¼  teaspoondried thyme leaves                  2 tablespoons finely chopped onion

¼  teaspoonnutmeg                                   2 tablespoons chopped parsley

Pinch cloves                                               2 tablespoons chopped celery leaves

¼ cup milk                                                 2 tablespoons pepper flakes

¼ cup sour cream                                       1 teaspoon chopped chives

1 cup soft white-bread crumbs                    ¼  teaspoon finely choppedgarlic

6 slices bacon for top of meatloaf

1.      In large bowl, beat eggs with salt, pepper, thyme, nutmeg, and clovesuntil well mixed.  Stir in milk,sour cream, and bread crumbs.  Letstand for five minutes. 

2.      Add beef, pork, veal, onion, parsley, celery leaves, pepper flakes,chives, and garlic; mix lightly until well blended.

3.      Put in loaf pan.  (Thisrecipe makes enough for one regular pan.)  Placebacon strips over top.  Bake for 45minutes.  Pour off any fat aroundedge of loaf, brush on meat-loaf glaze (see below).

4.      Bake 30 minutes longer,*  brushingseveral times with glaze.

Meat-loaf glaze:

½  cup Heinzchili sauce (=1/2 bottle)

2 tablespoons light brown sugar

¼  teaspoondry mustard


In a small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze the top and sides of meatloaf.

.*(Sometimes, we BBQ it for the final 30 minutes. After initial baking period of forty-five minutes, remove from oven, take frompan and put in aluminum foil.  Puton BBQ and follow regular directions for glazing with chili-sauce mixture.)

Yield:  Makes 6 to 8 servings

This recipe has been kitchen tested.

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