This is the Meatloaf Recipe I Used in My Restaurant!
Hello friends, today I am going to share my best Meatloaf recipe ever. It is much different from your classic meatloaf recipe. It’s got ground beef, veal, and pork, and diced ham. It even has salami. I am telling you, it is amazing. And to top it all off it is wrapped in crispy delicious bacon. It doesn’t get any better than this. If you could smell it just after you pull it out of the oven it would blow your mind. I love this recipe, best I’ve ever tasted.
You have to make this meatloaf. I promise you, you’re going to discover this is the best recipe you’ll find for a non-traditional meatloaf. It is the ultimate comfort food, especially when served with mashed potatoes and asparagus tips or green beans, or with something a little fancier like a Stuffed Sweet Vidalia Onion. You’re going to love this meatloaf.
This is my favorite recipe for meatloaf. Or I should say my famous Meatloaf. When I was in the restaurant business in 1976. Yeah, I know, that’s a long time ago. Some of you weren’t even born yet. But back then I had a restaurant in Fort Lauderdale, Florida called the Left Bank and we were open for lunch.
And every Thursday we had Meatloaf. I’ll never forget, we would open our doors at 11:30. By 11:15 customers began lining up to get in because by 11:35 the restaurant was full. Everybody wanted Meatloaf! That is the meatloaf I am sharing with you today. Not only is it amazingly delicious, but it is also really simple to make, with just a few special ingredients.
The Meat is the Star of the Show for this Homemade Meatloaf
My secret is using veal loin and pork loin, along with chuck roast. All of which I prefer to grind myself. Because that way I am assured to get exactly the meat I am looking for.
But you can buy your meat already ground if you prefer. You can also use whatever meat you prefer such as a pork shoulder vs a pork loin. Whatever you prefer. After all, this is for you. My favorite part of the beef is chuck roast. But get whatever you want. And you can also control the fat. If you want to use ground beef purchased from the store you can use lean ground beef. But a lot of people like ground beef with high-fat content. I recommend 80/20 if you purchase already ground meat. But personally, I don’t really care for a lot of fat. Matter of fact if I’m going to have fat, I prefer it to be olive oil. Or, of course, I like it to be butter. I love butter.
When it comes to the portions of meat, I prefer to use two to one, meaning two times ground beef, one time ground pork, and one time ground veal. But again, if you prefer you can do it in equal amounts. You can do whatever you want, based on your own preferences. It is really up to you. I also use some black forest ham cut up into little cubes. As well as some Salami de Genoa.
And of course bacon. Delicious bacon. Bacon will help keep the meatloaf moist.
So let’s make meatloaf!
You're Going To Love This Meat Loaf Recipe - So Easy!
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
- Preheat Oven to 400 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.
The Secret to a Moist MeatloafOne of the keys to a great meatloaf is making sure it stays moist and flavorful. That’s why I use bread crumbs and buttermilk to keep the ground beef mixture from getting too dense. The ketchup, brown sugar, and Worcestershire sauce mixture also helps to create a delicious glaze that will make your taste buds sing. Wrapping the meatloaf in bacon is the cherry on top. Not only does it add a delicious smoky flavor, but it also helps to keep the meatloaf moist and prevents it from drying out. It’s the perfect finishing touch to this already amazing meal.
What is the Best Way to Store Left Over MeatloafLeftover meatloaf can easily be refrigerated or frozen for later use. With proper storage, you'll be able to enjoy your leftover meatloaf for up to 4 days if refrigerated or even months to come if frozen properly. When storing leftover meatloaf in the refrigerator or freezer, make sure you place your meatloaf in an airtight container or wrap your meatloaf tightly to prevent air from entering. To defrost your meatloaf, place your frozen meatloaf in the refrigerator overnight.
Tips For Reheating MeatloafIt's important to store your meatloaf properly and reheat it to an internal temperature of 165°F to ensure that it remains safe to eat.
- To reheat your meatloaf in the oven, preheat the oven to 325°F, place the meatloaf on a baking sheet, and bake for 20-30 minutes, or until heated through.
- To reheat your meatloaf in the microwave, place it on a microwave-safe plate, cover it with a microwave-safe lid or plastic wrap, and microwave for 2-3 minutes, or until heated through.
- To reheat your meatloaf on the stovetop, place it in a saucepan with a little bit of water or broth, and heat over medium heat for 5-10 minutes, or until heated through.
Frequently Asked Questions:
- Can I use a different type of meat?
Yes, you can use ground turkey or ground chicken in place of ground beef. In fact, click here for my Chicken Meatloaf Recipe https://chefjeanpierre.com/recipes/bacon-wrapped-chicken-meatloaf/
- Can I use gluten-free breadcrumbs?
Yes, you can use gluten-free breadcrumbs in this recipe.
- Can I make this recipe ahead of time?
Yes, you can make the meatloaf mixture the night before and bake it the next day.
So, What Could Be Better Than A Moist Glazed Ground Beef Meatloaf Wrapped In Bacon?Not much! It’s easy to make, delicious, and perfect for any occasion. The combination of breadcrumbs, buttermilk, ketchup, brown sugar, and Worcestershire sauce glaze helps to create a moist and flavorful meatloaf. Wrapping the meatloaf in bacon adds a delicious smoky flavor and keeps it from drying out. So, why not give this recipe a try and see for yourself why it’s the best homemade meatloaf recipe ever? Your friends and family will thank you.
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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.
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.