This meatloaf is a fantastic All-American version of classic meatloaf. Any leftovers can be packaged in a Seal-a-Meal Vacuum Storage Bag and frozen.
3 Tbsp. unsalted butter
3/4 cup yellow onion, chopped
3/4 cup celery, with leaves, chopped
1/2 cup carrot, peeled and finely chopped
1/4 cup fresh parsley, chopped
4 cloves garlic, minced
2 eggs, lightly beaten
1/2 cup light cream
1/2 cup prepared ketchup
1/2 tsp. ground nutmeg
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. salt
1 tsp. black pepper, freshly ground
2 lbs. lean ground beef
1/2 lb. ground veal
1/2 lb. ground pork
3/4 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/2 cup prepared tomato sauce
3 thick slices bacon, uncooked
canola oil nonstick cooking spray
Preheat the oven to 375º F. Coat a large rectangular baking dish with cooking spray. In a heavy skillet over medium heat, melt the butter and sauté the onion, celery, carrots, parsley, and garlic until softened and the moisture has evaporated, about 10 minutes. Remove from the heat and set aside to cool.
In a large bowl, whisk together the eggs, cream, ketchup, nutmeg, thyme, marjoram, salt and pepper. To the egg mixture, add the meats, breadcrumbs, and cooled vegetables, mixing thoroughly with a wooden spoon or your hands. Form the mixture into a large oval and place in the baking dish. Mix the Worcestershire sauce into the tomato sauce and spoon over the top of the meatloaf. Place the bacon slices lengthwise over the tomato sauce.
Place the pan on the middle rack in the oven and bake for 45 minutes. Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately or seal and freeze as needed.
Serves 8 or makes 2 meals of 4 servings each.