Submitted by John on Thu, 08/13/2015 - 18:26
Meatloaf en masse

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. 

6 Servings
Preparation time
2 hours
  1. Preheat oven to 350.
  2. Put both kinds of ground meat in a big bowl and break it apart a little.
  3. Saute the onions and shallots in the oil until translucent. Add them to the meats.
  4. In another bowl, lightly beat the egg.
  5. Add the milk.
  6. In a third bowl, combine the bread crumbs, salt and pepper, sage and thyme, and parsley.
  7. Combine the milk mixture with the breadcrumb mixture until well blended.
  8. Add the wet breadcrumb mixture into the meat-onion mixture and mix until well blended. Use a light touch.
  9. Reserve one attractive slice of bacon, and use the rest to line a loaf pan. It does not have to be an airtight lining.
  10. 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.
  11. Bake at 350 for about an hour to 75 minutes, or until the juices run clear.