This homey favorite is easy to make in quantity. This week at work we made a dozen of them for a shelter kitchen!
The keys to a good meatloaf are complex flavors and good texture. This recipe uses a mix of ground pork and ground beef as a base. This helps to achieve both goals.
The bacon helps the meatloaf to stay moist while adding even more flavor; it's a technique used in French terrines and pates.
- Preheat oven to 350.
- Put both kinds of ground meat in a big bowl and break it apart a little.
- Saute the onions and shallots in the oil until translucent. Add them to the meats.
- In another bowl, lightly beat the egg.
- Add the milk.
- In a third bowl, combine the bread crumbs, salt and pepper, sage and thyme, and parsley.
- Combine the milk mixture with the breadcrumb mixture until well blended.
- Add the wet breadcrumb mixture into the meat-onion mixture and mix until well blended. Use a light touch.
- Reserve one attractive slice of bacon, and use the rest to line a loaf pan. It does not have to be an airtight lining.
- Gently pack the meat mixture into the pan, then wrap the ends of the bacon over the loaf and lay the reserved slice down the middle.
- Bake at 350 for about an hour to 75 minutes, or until the juices run clear.