Meatloaf Meets Thanksgiving Stuffing

I love my mother’s meatloaf recipe. Maybe that is not unusual, but I always find myself satisfied when I make it, and I am invariably disappointed when I try meatloaf in restaurants. The recipe for the original recipe is posted here, and I hope you try it.

Tonight however, as a prelude to the looming Turkey Day here in the US, I changed things up a bit and brought hints of Thanksgiving “stuffing” into my meatloaf. The reaction was gratifyingly positive, so I deemed it blog-worthy. Apologies for the less-than-great photo above, but it gives you a sense of texture.

(Note: what kind of stuffing do I love? It comes from a 1973 NYTimes recipe for Thanksgiving turkey that my mother cut out and we have been making ever since, because it is just that good!)

Meatloaf
1 lb ground beef
1 lb ground pork
1 large onion (spanish), finely chopped
8 white button mushrooms, finely chopped
3 stalks of celery, finely chopped
10 large black olives, chopped
1/3 cup walnuts, chopped
1 tbsp fresh sage, finely chopped (if you love sage, add more)
1 cup finely chopped parsley
1 tbsp worcestershire sauce
2 tbsp ketchup or tomato paste
1/2 tsp salt
1 egg
bacon

Pre-heat oven to 425F.

Heat up a splash of olive oil in a saute pan, and saute the onions until transparent. Add the mushrooms and cook for several minutes, and then add the celery. Cook for another 5 to 10 minutes, then turn off the heat and let cool.

In a large bowl, combine everything but the bacon. (note: I mix it all up with my hands, well-washed before and after)

In a large baking dish, shape your meatloaf. I usually mold it into a roughly-rectangular shape about 1.5 to 2 inches high and 4 or 5 inches wide. Then drape slices of bacon across the top.

meatloaf prep

Place in the oven, and after 10 minutes, turn the heat down to 350F. Cook for another 50 to 60 minutes — if the meatloaf is firm, it should be done.

We served this with a potato, brussel sprout and celeriac gratin (in milk) — good, but I want to continue to tinker with that recipe and improve it before blogging.

potato gratin

  • Stacey Snacks

    Giff,
    I was holding off on my meatloaf recipe.
    I wrap mini loaves in bacon and make Ina’s potato fennel gratin.

    I love your mom’s recipe w/ walnuts and olives! and doesn’t bacon make everything better?

    Henry is coming over for cold meatloaf sandwiches today, so you’d better answer the door!

  • Giff

    hold off no longer! mmm potato fennel… yum.

    aren’t cold meatloaf sandwiches (with ketchup) the best?!

  • Cynthia

    I think that it’s a great idea to put some of the stuffing mixture in to the meat loaf. I’ve bookmarked this to try sometime.

  • Ken Broadhurst

    Your recipes are really appealing and your photos are beautiful. I’m glad to have discovered your blog.

  • Giff

    thanks for dropping in cynthia and ken 🙂

  • kat

    oh what a really interesting take on meatloaf. I might have to try this too though we are addicted to Andrew Zimmern’s meatloaf recipe

  • Emily

    This looks like the epitome of meatloaf! We’re having a comfort food recipe contest and would love to have you enter! Check it out at MarxFood.com

  • Giff

    hold off no longer! mmm potato fennel… yum.

    aren't cold meatloaf sandwiches (with ketchup) the best?!