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You’re Going to Love This Meatloaf Recipe, So Easy to Make
Hello friends, today I’m bringing back an old favorite! I am doing a re-make of my original Best Meatloaf Recipe Ever! Such a popular recipe on my YouTube channel I wanted to make it again for you. This was easily one of my favorite and most popular recipes in both my Cooking School and Restaurant.
My Most Popular Meatloaf Recipe
Recipe Video
Ingredients
For the Meat Loaf
- 1 cup minced 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
Instructions
- Preheat Oven to 350°F
- 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
- Mix well and using s silicone brush generously brush the glaze on top.
You can find the items below used in making this dish at our online store!
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 1.1 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 1.1 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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