This recipe was my grandmother's. I think
it's the best meatloaf on planet Earth, everyone says that but, you know,
try it. You tell me whether you like it. First thing that we're gonna do, butter into our hot pan. Add our onions, our celery. I'm gonna salt this, to help pull the moisture out of it. A little pepper, we're gonna let that season away. I love this slope-sided sauté pan,
perfect for a dish like this. Our tomatoes, pinch of nutmeg. Healthy cup of spinach, measured after it's been squeezed. I want to make sure I got every little bit out of there. And I'm gonna let it drop in there very,
very, slowly. And the reason is I don't want clumps of spinach. Sherry. Now one of the issues with meatloaf of
course, is getting rid of the moisture, right? That's one of the reason we put
breadcrumbs, and eggs and, other stuff in there. I want to make sure when this vegetable
mixture goes into our meat mixture, that my pan is dry. There's no
liquid running out of there, when I push it there's no liquid running out of there. Beef, pork, and veal. I want this in a nice big bowl, so when I
mix it, I don't have a stuff flying everywhere. I've got my beaten egg, a little bit of heavy cream. And my breadcrumbs. I have made this dish so much, it
is tight, tight, tight. And then the last thing I want to add, are my vegetables. When we add that hot vegetable mixture, the meat is cold, and it's gonna drop the
temperature on those vegetables right away. So all I do, is a couple of turns like that,
and I use the best tool in the kitchen, for mixing and combining, which is my two hands. This is our opportunity to season, put our salt in there. And this is sort of perfect, meatloaf consistency.
It's holding together, it's not too wet. Slice of bacon in the bottom of the pan. Lift the whole thing out and put it in the loaf pan. Next thing, tomato paste, loosened with a little bit of water, not ketchup. The thing that I love about this recipe, is that, that piece of bacon on the bottom, helps keep it from sticking, and just, it aromatizes the whole dish with that smoky bacon fat. And I'm just gonna lay a slice of bacon across the top here, because everyone's gonna get a nice little crisp piece of bacon with their
slice. One below, one on top. It worked for my grandma, it's gonna work for you. Onto a sheet tray. 325 degree oven, for you know, hour and 45 minutes, 2 hours. You want to cooked all the way through,
and you want that forced meat to set. That is a beauty. Our meatloaf is still a little warm, but it's
rested for a little while. You can see the bacon has shrunk, that fat has basted
it. Serve this with mashed potatoes, with gravy, some green beans, carrots, whatever you like. You don't want to cut your meatloaf
too thin, you know half an inch. This is a splendid example of just
a delicious, home-cooked, easy-peasy meal. I think the reason that I make this
recipe is for sandwiches. Sweet honey bread, onions, meatloaf, ketchup.
