Like most dishes in my comfort food arsenal, this meatloaf is inspired by my grandmother's recipe. It's a hearty meatloaf of beef, pork and veal studded with flavorful vegetables. Just like my grandmother, I like to put one slice of bacon on the bot…
om of the loaf pan to aromatize the dish, and another on top to baste it while it cooks. If you’re on the fence about meatloaf, I guarantee this recipe will change your mind. The whole family will love this meal, and the delicious sandwich leftovers you’ll be serving the rest of the week.
- 3 tablespoons butter
- 1/2 onion (large, minced)
- 1 pound frozen chopped spinach (blanched and drained very well)
- 2 celery ribs (minced)
- 1 teaspoon ground nutmeg
- 2 roma tomatoes
- 1/4 cup sherry
- 1/4 cup heavy cream
- 2 cups bread crumbs
- 2 eggs (beaten)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 2 slices bacon
- 4 tablespoons tomato paste (softened in a few teaspoons of stock)
- 2 pounds russet potatoes
- 1 pound carrots
- 1 pound rutabaga
- 2 tablespoons butter (softened, or more to taste)
- 1/2 cup cream (or more to taste)
- black pepper
- gravy (for serving, optional)
- bread (for serving, optional)
- ketchup (for serving, optional)
- Preheat the oven to 325°F.
- Place 3 Tbsp. butter into a large sauté pan over low heat. Slice 1 cup celery and add it to the bowl of a food processor. Chop 1 cup onion and add it to the food processor. Pulse the food processor a few times, then run continuously for a few seconds, scraping down the sides to ensure the vegetables are evenly minced.
- Quarter 2 roma tomatoes and remove the seeds. Cut into a 1/4-inch dice. Make sure 1 lb. spinach is defrosted and squeezed dry. Once the butter is foaming in the pan, add the minced celery, minced onion, spinach, diced tomatoes and 1/8 tsp. nutmeg. Stir to combine.
- Next, add 1/4 cup sherry and season with freshly ground black pepper. Increase the heat to medium and cook until the pan is dry, about 10 minutes. Season with salt.
- While the vegetables are cooking, combine 2 beaten eggs, 1 lb. veal, 1 lb. pork and 1 lb. beef in a large mixing bowl. Combine well. Place 1 slice of bacon in the bottom of the loaf pan, reserve.
- Spread the cooked vegetables on a plate to cool. Pour 1/4 cup cream and 2 cups breadcrumbs into the bowl with the meat mixture, reserving a little of both to use later if necessary. Season with salt and pepper. Gently stir, then add the cool vegetables. Combine really well with your hands. Pulling the forcemeat into a table loaf form in the bowl it was mixed in, add the meat to the loaf pan in one motion. Spread 4 Tbsp. tomato paste over the top and top with 1 slice of bacon.
- Place the loaf pan on a sheet pan to catch any drippings. Place the meatloaf in the middle of the oven and bake for 2 hours.
- Remove the meatloaf from the oven and let it rest in the pan for 30-45 minutes while you make the root vegetable mash.
- Bring two large pots of water to a boil. Add 1 Tbsp. salt to each pot. Peel 2 lb. potatoes and cut into 1/2-inch dice. Place in a bowl of cold water until you are ready to cook to prevent oxidization. Peel 1 lb. carrots and cut into 1-inch lengths. Reserve. Trim off the root end of 1 lb. rutabaga and peel. Then cut the rutabaga into 1/2-inch dice.
- Once you have rapidly boiling water, add the potatoes to one pot and cook for about 10 minutes, or until soft. Boil the rutabaga and carrots together in the other pot for about 10-15 minutes, or until cooked through.
- Drain the potatoes, carrots and rutabagas. Mash all of the vegetables with a pastry cutter, potato masher or pass through a ricer. Season with salt and pepper. Add 1/2 cup cream and 1 stick butter and mix together.
- Once the meatloaf pan is cool enough to handle, run a knife or spatula around the meatloaf to make sure it will release. Tip off the fat and discard. Remove the meatloaf from the pan and place on a cutting board.
- Slice the meatloaf with a serrated knife. Serve with scoops of root vegetable mash and gravy if you have it, or slices of bread for sandwiches.
|Calories780Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.