My Meat Loaf

Packed with flavor, this is one of those "by feel" recipes. The measurements are general; I've never measured. While I always vary the amounts of the ingredients every time, I always use the same ingredients and it always tastes fantastic.

You can get away with using lean grinds of beef and pork in this because there is so much fat coming from the cheese and olive oil used to saute the vegetables.

And then there's the fat from the side dishes.

I only serve this with mashed potatoes whipped with hot milk and butter, as well as vegetables like green beans with chopped hazelnuts and browned butter, or roasted brussels sprouts (or blanched-then-sauteed in olive oil), or roasted beets, or chard or other greens sauteed in olive oil, or green peas and pearl onions -- Whatever is in season and looks good.

Leftovers make the best meatloaf sandwiches (with French gherkins and pickled onions on the side). Slather both sides of the bread (ciabatta, or whatever you used for the bread crumbs in the meat loaf) with mayonnaise or garlic aioli, a little grainy Dijon mustard, add baby arugula or mixed greens, and place a heated slice of the meatloaf on top.

Ingredients:
extra virgin olive oil
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 to 3 cloves of garlic, finely minced
salt and freshly ground black pepper
1/3 cup cognac
2 to 3 eggs
1/2 to 3/4 cup evaporated milk
1 to 2 T worchestershire sauce
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried thyme
1 to 2 teaspoons dried marjoram or oregano
2 T freshly chopped Italian parsley
1/2 cup fresh bread crumbs, pulverized in a food processor (I prefer ciabatta, but any good quality artisanal bread that you love can be used)
1/4 cup Panko bread crumbs

cheddar cheese, grated
applewood smoked bacon
marinara sauce (homemade or Rao's or whatever favorite jarred sauce you prefer)


Preparing the meatloaf:
Preheat oven to 350 degrees F.

In a large bowl, place the ground beef, pork and veal, and set aside to come to room temperature.

Heat 2 tablespoons of olive oil in a large skillet. When hot, add chopped onions, season with salt and pepper, and saute for about 1 minute, until onion begin to turn translucent. Add minced garlic and cook for another 30 seconds, making sure not to brown or burn. Add chopped red pepper, salt and pepper, lower heat to medium, and cook until both the onions and the pepper soften (but not brown), about 5 minutes.

Add cognac, flame pan, and continue cooking until liquid in skillet evaporates. Set aside to cool.

Whisk eggs, evaporated milk, and worchestershire sauce together in a bowl and add to the bowl with the ground beef, pork and veal. Add dried and fresh herbs, grated cheese, 1 to 2 (or 3) tablespoons of marinara sauce, the cooled garlic-onion-pepper saute, and salt and pepper. With your hands, mix the ingredients together, adding as many bread crumbs as are needed to keep the meatloaf together, but still enough liquid to be moist. [If mixture is too dry, add a little more evaporated milk.] Continue mixing until all ingredients are thoroughly distributed.

[The mixture can be shaped into one large loaf, or divided in half or thirds, tightly wrapped and frozen until ready to roast off and serve. If freezing, be sure to defrost thoroughly (overnight in a refrigerator) before proceeding.]

Shape the mixture into one loaf on an aluminum foil-lined baking sheet with a lip around the edge. Spoon marinara sauce over the top and sides of the meat loaf and lay the bacon strips over the entire top, covering the meatloaf's top and sides.

Place in oven and roast for approximately 1 1/2 hours. Let rest for about 15 minutes before slicing and serving.

Makes enough for an army, or dinners for 2 for one week (with a couple of sandwiches for lunch).