If you’re on the fence about meatloaf, this recipe will certainly change your mind. With three different ground meats and a salty, smoky touch of bacon, this recipe has a rich, complex flavor profile that’s hard to beat. The whole family will love this hearty meal, and the delicious meatloaf sandwich leftovers you’ll be serving the rest of the week. — Andrew Zimmern
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon butter
- 1 large onion minced
- 3 ribs minced celery
- 8 ounces frozen spinach, blanched and drained very well
- 2 pinches nutmeg
- 1 cup chopped tomato
- 2 cups bread crumbs
- 1/4 cup milk
- 2 eggs beaten
- 1 tablespoon salt
- 4 tablespoons tomato paste
- 2 slices bacon
Total Time: 2 hrs 45 min
Servings: 6 to 8
Preheat the oven to 300 degrees.
Place the butter in a large sauté pan over high heat.
Add the onion, spinach, celery, nutmeg and tomato and cook until soft and glassy and all liquids are evaporated.
In a large mixing bowl, combine all of the sautéed veggies with the milk, bread crumbs, eggs, nutmeg and ground meats.
Mix well and season with the salt and freshly ground black pepper.
Place one whole slice of bacon in a large rectangular loaf pan (a 5-by-10 inch loaf pan works well).
Add the meats all in one motion, making sure to create a rounded, smooth top.
Spread tomato paste over the top. Place second piece of bacon over the paste.
Put the loaf pan into a 300-degree oven for 2 hours.
Remove the meatloaf and let cool for 15 minutes before slicing and serving.