Meatloaf

Meatloaf is understated elegance. It is so simple and sounds so ordinary that many people expect it to be boring and overlook it. That is clearly a misunderstanding on their part.

 

If you have time to assemble and refrigerate the meatloaf several hours or even a day ahead of when you want to cook it, the flavors will be enhanced. It is also delicious as leftovers, either hot or cold… and you were thinking about mashed potatoes, too, weren’t you?

 

SERVES 4

 

Ingredients:

1 cup white bread cubes

⅓ cup milk

 

1 teaspoon Dijon mustard

1 tablespoon of brandy, optional

1 teaspoon dried basil

1 teaspoon dried thyme

A pinch of nutmeg

Salt and freshly ground black pepper

2 tablespoon fresh parsley, chopped

 

1¼ pounds ground beef

 

4 slices of bacon

A medium tomato, sliced

 

. . . . . . . .

 

Instructions:

▪ In a large bowl, soak the bread cubes in the milk and use a fork to mash them into a pulp.

 

▪ Blend in the mustard, brandy and seasonings.

 

▪ Mix in the beef using a fork to blend it well, but use a light touch and don’t put too much pressure on the meat.

 

▪ Put the mixture in a 9 by 5-inch loaf pan.

 

▪ Place the bacon strips lengthwise over the top and cover with the tomato slices. If time permits, cover and refrigerate up to a day ahead of when you will cook it. An hour before you are ready to cook it, take it out of the refrigerator so it will be close to room temperature when it goes into the oven.

 

▪ Bake in a preheated oven at 350º F for about an hour. Use an instant-read thermometer to check for when it is done, at 160º F.