Bacon Gourmet Meatloaf

This is meatloaf done right, with the holy trinity of ground beef, ground pork and ground veal. Each meat brings something different. Beef brings deep flavor, pork brings fat and tenderness, and veal brings delicate texture. Using all three is the technique behind classic American and Italian-American meatloaf, and it’s worth tracking down the veal.

The round-loaf shape is unusual but smart. Instead of the typical loaf pan, the meatloaf is shaped into free-form rounds on a rack in a roasting pan. The rack lets air circulate around the entire surface, giving you a crisp exterior on all sides rather than just the top. The classic X of bacon on each loaf renders fat onto the meatloaf as it cooks while adding crispy strips on top.

The seasoning blend (marjoram, oregano, basil) leans Italian-American. Marjoram is the secret ingredient most home cooks skip. It’s the herb that gives sausage and Italian meatballs their distinctive savory perfume. A half teaspoon is enough to elevate the whole loaf.

Chef Tips

• Mix the meat by hand and stop the moment it’s combined. Overmixing develops gluten in the breadcrumbs and proteins, leading to a rubbery loaf.
• Use fresh breadcrumbs, not dry packaged. Fresh crumbs absorb juice and keep the meatloaf tender. Dry crumbs make it dense.
• Let the meatloaves rest 10 minutes before slicing. Cutting too soon spills juices onto the cutting board instead of keeping them in the meat.

Variations

• Wrap the entire loaf in bacon instead of an X pattern for full bacon coverage.
• Stuff the center with shredded mozzarella or sauteed mushrooms for a stuffed meatloaf.
• Glaze with a mix of ketchup, brown sugar and Dijon mustard for the last 20 minutes of baking.