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Bob Jamieson's Original Meat Loaf

From "Cooking for Comfort" by Marian Burros
/ Source: TODAY

Servings: 8 slices


  • 1 tablespoon unsalted butter
  • 1 large onion, finely chopped
  • 1 1/2 pounds ground beef, room temperature
  • 1/3 pounds ground veal, room temperature
  • 1/3 pounds ground pork, room temperature
  • 3 tablespoons Worcestershire sauce
  • 2 lightly beaten eggs
  • 2 tablespoons Dijon mustard
  • 1/4 cup catsup, plus 5 tablespoons for glazing
  • 3 tablespoons saltine cracker crumbs
  • Salt and freshly ground black pepper to taste
  • 2 strips bacon, optional

Set a rack in the middle of the oven. Preheat the oven to 350 degrees.

Melt the butter; sauté the onion in the butter over medium heat until it is quite soft and golden. Add to the meats along with the Worcestershire, eggs, mustard, 1/4 cup catsup, cracker crumbs, and salt and pepper. Using your hands, gently mix the ingredients until well blended.

Spoon the mixture into a 9 by 5-inch loaf pan and pat gently. Spread the remaining catsup over the top and lay the bacon slices over the loaf, if desired.

Bake for 50 to 60 minutes. Remove from the oven and drain off the fat. Allow the loaf to sit for 5 minutes and slice and serve.

Shiraz, Côtes du Rhône, or Sangiovese

Grind the beef yourself. The meat loaf can be made ahead and refrigerated, covered. To serve, allow to sit at room temperature and then bake according to directions.

The meat loaf is good cold in a sandwich, of course, but the only way you’ll have leftovers is if you serve it to four people instead of eight. The catsup of choice is Heinz.