The Best Meat Loaf Recipe - You're Going To Love This - So Easy!
Today I am going to share my best Meatloaf Recipe ever! What could go wrong when you have a moist glazed ground beef Meatloaf wrapped in bacon?!! Need I say more!
Recipe Video
Recipe Ingredients
For the Meat Loaf
- 1 cup chopped Onion
- 2 tablespoons Olive Oil
- 1 ½ pound Ground Chuck
- ¾ pound Ground Veal
- ¾ pound Ground Pork
- 8 ounces good Ham like black forest diced into 1/4 “ cubes
- 4 ounces Genoa Salami
- ¾ cup Carrots cut into ¼” dice
- ¼ cup chopped Fresh Thyme leaves
- ¼ cup chopped Fresh Parsley leaves
- 3 large eggs slightly beaten with a fork
- 2 tablespoons chopped Garlic about 4 large cloves
- ¾ cup Fresh Breadcrumbs
- 2 tablespoons Worcestershire Sauce
- Salt and Pepper to taste
- ½ cup Buttermilk
- 1 or 2 dash Hot Sauce
- 1 pound VERY Lean Bacon sliced
Glaze to Brush on Top
- 2 cups Ketchup
- ¼ cup Brown Sugar
- 2 tablespoons Worcestershire Sauce
- 2 to 3 tablespoons Sweet White Apricot Balsamic Vinegar if you do not have a Sweet White Balsamic skip the Vinegar
- 1 dash Hot Sauce
Recipe Instructions
- Preheat Oven to 350 degrees
- For the Meat Loaf:
- In a sauté pan, heat the olive oil, when hot add the onion and cook until light golden brown, remove from the pan and let cool at room temp while you prepare the rest of the recipe.
- In a glass bowl, mix the ground meats, add the ham, salami, carrots, fresh herbs, eggs, garlic, fresh bread crumbs, Worcestershire, salt and pepper buttermilk, hot sauce and the cooled onion mixture, and mix well.
- Cover the entire bottom of a bread loaf pan with the bacon slices, slightly overlapping. Cover the bacon and fill the mold with the ground meat mixture. Close the mold with the bacon as per the video. Flip the loaf onto a baking sheet, remove the pan and bake in the middle of the oven for about 60 minutes.
- However be sure be sure to check the inside temperature after 60 minutes. The Chef’s preferred temperature is 145° to 150°. Which is Medium and slightly pink. If you like it more cook just leave in a bit longer.
- For the Glaze to Brush on Top of the Meatloaf
- Mix well and using s silicone brush generously brush the glaze on top.
Private Notes
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Delicious! And beautiful. Our guests raved. Great for a special meal for company. Filling makes enough for about 1.25 standard 9″ x 5″ x 2.5″ loaf pans. No worries, freeze the extra and make yummy meatballs later. Use standard cut (not thick cut) bacon, and make sure it’s a 16 oz package, not one of the smaller 12 oz packages. This recipe makes lots of glaze, much more than is needed for a single loaf, but the unused glaze make a delicious sauce guests can add to their slices. This one’s a keeper!
Hi Chef,
Just finished eating a couple of slices of this delicious moist meatloaf. I’m planning on taking some to work each day next week, if it is not cleaned it up before the week-end is over.
Soo good an easy to make.
Sincere thanks.
This is by far the best I ever made
I watched your YouTube video and looks like a big loaf pan you use. What are the dimensions? Fo the meatloaf.
Size of the mold: 5” X 9” and 2 ½” high
Thanks, but what he uses looks much bigger. Have you made it?
Most of us on the eastern side of the Atlantic are now used to degrees in centigrade, and weights in grammes. We never measure in cups. It can cause a bit of confusion, and it would help if you could add the word “Fahrenheit” after any temperatures, if appropriate. Apart from that very minor complaint, I just LOVE your channel, many thanks for it.