Mom's Meat Loaf

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The Editors
about 9 pieces
Preparation Method
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For some people, meat loaf is a “backup” meal when there’s nothing else in the house or you need to bring an easy meal to friends or family. For us, however, meatloaf can be a very special treat. Wait until you try this recipe.

Topping the meatloaf with bacon provides extra flavor. It’s denser than most meat loaves, and it tastes great the next day in a sandwich with sauteed onions and ketchup. 

3 slices white bread, crust removed
3/4 cup milk
1 pound ground beef
1/2 pound ground pork
1/2 pound raw chorizo sausage, casing removed
1 cup finely chopped onion
3 large eggs, lightly beaten
1 teaspoon kosher or sea salt (approximately)
1/4 cup chopped fresh parsley
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon freshly grated nutmeg
1/2 cup ketchup
3 bacon strips, uncooked
  1. Heat oven to 350 degrees. Place bread in a small bowl. Pour milk over it and let the bread soak up as much liquid as it will hold.
  2. In a large bowl, knead together beef, pork, and chorizo. Add bread, any milk left in the bowl, onions, eggs, salt, herbs, nutmeg, and ketchup. With clean hands, knead until ingredients are uniformly distributed.
  3. Line a rimmed baking sheet with aluminum foil. On the lined sheet, mold the meat into a loaf shape, about 9 inches long.
  4. Lay bacon strips lengthwise on top. Bake 1 hour. Remove and let rest 20 minutes on a cooling rack. Transfer to a cutting board; slice and serve.
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The Almanac Chefs

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