German Meatloaf (2)

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“This is my M-I-L's recipe for "German Meatloaf". She is Polish, so I'm not sure exactly how "German" it is, LOL. Posted in reply to a message board request.”
1hr 25mins
1 Meatloaf

Ingredients Nutrition

  • 34 lb ground beef
  • 12 lb ground veal
  • 12 lb ground pork
  • 14 cup chopped scallions or 14 cup onion
  • 14 cup chopped fresh parsley, dried parsley is ok
  • 1 beaten egg
  • 1 12 teaspoons salt
  • 1 14 teaspoons pepper
  • 14 cup fresh breadcrumbs, which are soaked in
  • beef bouillon (liquid Bovril, Magi,etc.,1/2 bouillon cube and 1/4 cup water OR 1/2 teaspoon Bovril and 1/4 cup wate)
  • 14 teaspoon rosemary, crushed
  • 1 pinch nutmeg (1/8 teaspoon or less)
  • 14 lb bacon
  • Gravy
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups water
  • sherry wine (to taste)
  • milk
  • salt and pepper


  1. In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs.
  2. Mix well.
  3. Shape into a loaf.
  4. Place half the raw bacon strips across bottom.
  5. DO NOT push bacon into the meatloaf; only"place" it on top or bottom.
  6. Place loaf in roasting pan.
  7. Top with rest of bacon strips.
  8. Bake uncovered 1 to 1 1/2 hours at 350°F.
  9. If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so.
  10. Then remove from oven and drain juices into heavy glass bowl.
  11. Strain grease off the drippings, and save it.
  12. Prepare gravy (Optional).
  13. Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour.
  14. Stir well to a medium colored roux.
  15. Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time.
  16. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk.
  17. Simmer and whisk often while thickening.

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