George’s Meat Loaf

As with so many of readers, I sometimes tire of cooking. These are the times when I’m very glad I doubled and even tripled recipes when I was in the mood. This is one of those recipes I like to double, freezing for another day when I’m just too lazy to cook. After I sent out the call that I’d lost my long-treasured recipe for this meat loaf, longtime friend Judy Catherwood came to the rescue!

George’s Meat Loaf:

1 lb. (500 g) lean ground beef 

1 lb. (500 g) ground pork

2 tbsp. 930 mL) canola oil 

1 medium onion, finely chopped 

1 large garlic clove, finely chopped

3/4 c. (185 mL) dry bread crumbs

1/4 c. (60 mL) finely chopped parsley (See How to Make a Simple Substitute for Parsley)

1/4 c. (60 mL) red wine

1 large egg, lightly beaten

1 tsp. (5 mL) salt

1/2 tsp. (2 mL) fine black pepper

Dash ground allspice

1/2 tsp. (2 mL) dried thyme leaves

1 or more dried bay leaves

Sliced bacon, as needed

1 c. (250 mL) Italian-style tomato sauce, warmed and reserved

Preheat oven to 350 deg. F. Place combined ground beef and pork in large mixing bowl. Set aside. Heat oil on medium heat in medium saucepan; sauté onion and garlic until softened and opaque. Sprinkle bread crumbs over meats. 

Add onion and garlic, parsley, red wine, egg, salt, pepper, allspice, and thyme. Combine thoroughly with well-washed or gloved hands. Pack into standard 1 qt. (1 L) loaf pan or smaller pans, for several meals. Place single bay leaf on each loaf. Place 3 slices bacon over full-size meat loaf or 1 or 2 cut slices over smaller loaves. Place pan/s on cookie sheet to avoid splatters and “your fat runneth over” accidents.

Bake full-sized loaf 1-1/4 hr., or smaller loaves until meat reaches an internal temperature of 160 deg. F. With hot meat loaf still in pan, drain away fat while pressing against loaf with slotted spatula, to keep it in pan. Slice and serve, napping each slice with warmed tomato sauce.  Serves 6.

For more Meat Loaf recipes, see One Click: Meat Loaf. Or see the Indexed Meat Loaf: One Click. 

How to Make a Parsley Substitute: Dark organic lettuce leaves make a great substitute for parsley. Chop them finely and don’t overdo it. Packaged airtight, they’ll last a day, but not much longer.

A variety of pans: A variety of uses!

Mix well with clean hands.

Bay leaves impart subtle flavor to loaves.