This is how to make a really good meatloaf.

Always cook your meatloaf on a rack. You do not want this to 'stew in it's own juices'. I cover my rack with aluminum foil and spray it with cooking spray. Then I poke holes in it to allow the juices to drain.

I am making three meatloaves so I used a lot of meat. You can cut this back accordingly. I used about four pounds of ground chuck, a pound of ground veal, a pound of ground pork and about 1/2 pound of sweet Italian sausage. You can add about a half cup of tomato paste. I used some of my tomato and red pepper puree.

Add four eggs, a tablespoon of mustard, two tablespoons of Worcestershire sauce, a sleeve of crushed Ritz Crackers, and salt and pepper to taste.

Saute' several large diced onions, about 5 stalks of celery, 2 diced red peppers and about 6 cloves of garlic diced. Add this to the meat and mix thoroughly. If you like a course texture, mix it loosely. For a finer texture mix it for quite a while.

I was so into meatloaf making that I forgot to take a few picks here. Use your imagination!

A really good tip is to fry a few small pieces of the mixture so you can taste it for flavoring . Adjust it at this time.

Cover the entire meatloaf with bacon. This adds lots of flavor and it holds the loaf together and moistens it.

I learned this from a Czech friend years ago, I always put either hot dogs or sausage in the middle of my meatloaf when I am forming it.

I used smoked bratwursts this time. The Czechs often add hard boiled eggs as do I but I didn't have any prepared today so I skipped it this time.

Always bake your meatloaf until it reaches an internal temp of 170 degrees. I baked this at 350 degrees. This takes well over an hour depending on the size of the meatloaf.

Tomorrow I will show you what I made to go with it.

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love the bacon....i wrap mine sometimes really does make it taste good....sometimes i press in on a piece of wax paper into a rectangle and then cover it with smoked mozzarella and chopped herbs... roll it up jelly roll style, cover it with bacon and go. i love trying all different kinds of meatloaf recipes...

making breadsticks (grissini) today rolled in seeds

kary and teddy
Tammie Lee said…
this looks like the most amazing meatloaf ever!
Guillaume said…
I had a delicious tofu stir-fry tonight (I am married with a vegetarian and we needed to eat healthy after two weeks of holidays ). This meat loaf, however, looks delicious and absolutely decadent. It would be really lovely for cold autumn evenings, with some full bodied red wine and some dark ale.
Did you ever see that British cooking show called "Two Fat Ladies"? They wrapped everything in bacon too. And I do mean EVERYTHING. Yum!
Beadwright said…
When I use to eat meat, been a vegitarian for 20 years now, meat loaf was my fave.
Zoey and Me said…
Do you grind the sweet italian sausage? That would be all I would add to the chuck. Not sure veal or pork would work here but never tried hard boiled eggs either. The rest of the recipe I do OK. I'm wondering if placing the sweet itay sausage in place of the hot dogs or Brockwurst as you show would work. You gots me going on this one.
Divaeva said…
*stomach grumbls*
That look amazing! :)
Tractor Mom said…
OMG...This looks soooo good!

Come by when you get through eating meatloaf...
Jennifer said…
I have not made meatloaf in so long, thanks for the recipe!
Marilyn said…
Your meatloaf looks amazing. Will try it soon.
Sharlene T. said…
Why do I always forget to make meatloaf? This is a fabulous recipe and I'm gonna do it... yup, very yummmy and gonna do the bacon wrap, too... love your recipes... have a happy Labor Day... come visit when you can...
oldblackcatboo said…
Aaaaah! A RACK!
I tried meatloaf once...
a little burned brick with foil stuck to it!
maybe I'll try again.
Sharon Lovejoy said…
Just pack it up and send it to Jeff. He'll worship you forever.


Sharon Lovejoy said…
Hey J,

You need to read Christer's entry for today.