RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY!
There are a gazillion recipes for meatloaf out there, probably as many as kale soup on Cape Cod. This is one of my favorites—very basic, but really good. October calls for heartier meals, and this is one of them. Then of course, there are always the leftovers for a sandwich the next day, served on a soft potato roll with an indecent amount of mayonnaise!
- 1 ½ lbs meatloaf mix (equal parts ground beef, pork, and veal or turkey)
- 1 cup fresh breadcrumbs
- 2 tbsp chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 tbsp butter
- 1 medium onion, grated
- 1 clove garlic, minced
- ½ cup chili sauce (Heinz preferred), divided
- 1 tbsp plus 1 tsp Worcestershire sauce
- 3 pieces thick cut bacon
- In a large bowl, mix the breadcrumbs with the eggs, parsley, one tbsp Worcestershire sauce, and salt and pepper to taste (I use a tsp of kosher salt and a half tsp coarsely ground black pepper).
- Melt the butter in a small skillet and saute the onion just until tender, then add the garlic and saute until fragrant. Remove from the heat and let cool; when cool, stir into the breadcrumb mix and combine well.
- Add the meat and mix with two forks to combine; place on a foil lined small baking sheet and shape into an oval.
- Mix the remaining chili sauce with the remaining tsp Worcestershire sauce and spread over the top; drape the loaf with the bacon and bake in a preheated 350F oven for 1 hour. If the bacon has not crisped to your liking, turn the broiler on and let it get crispy.
- Remove the meat loaf from the oven and let stand for ten minutes before serving with mashed potatoes and a vegetable of your choosing.