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Classic Meatloaf (From Fine Cooking Magazine)

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“After years of searching, I finally found the best meatloaf recipe, courtesy of Fine Cooking magazine. I actually typically make this without the ground veal and instead use 1 pound of ground beef and 1 pound of ground pork.”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
2-3 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350.
  2. In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes.
  3. In a large mixing bowl, combine all the remaining ingredients except for the bacon and add the onion mixture. Mix until ingredients are just combined - do not overmix.
  4. Turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. OR, divide into 4 equal mini-loaves.
  5. Wrap strips of bacon around the meatlaof, tucking the ends under the loaf.
  6. Bake the meatloaf for about 50 to 60 minutes for a larger loaf or 25 to 35 for mini loaves. Before slicing, let the meatloaf rest for 10 minutes to let the juices redistribute.

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