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James Beard's Old-Fashioned Meat Loaf

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“A meatloaf is capable of infinite variations with spices and ingredients. The combination of meats in this version makes this dish more delicious and firm. Bake it free form on a baking sheet or shallow pan, not in a loaf pan, or it will be mushy. It goes great with mashed potatoes or rice. This satisfying dish is adapted from The New James Beard (1981).”
1hr 50mins

Ingredients Nutrition


  1. In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
  2. Add in the eggs, milk, bread crumbs, and mix well.
  3. Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
  4. Place strips of bacon atop loaf in an attractive criss-cross pattern.
  5. Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.

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