JAMES BEARD’S THREE MEAT LOAF (for six to eight)


“…the other (funny thing about meat loaf) is a rock star, the Texan known as Meat Loaf, who once was referred to in an important newspaper as Mr. Loaf.” Raymond Sokolov, The Cooks Canon

2 pounds ground beef

1 pound ground pork or sausage meat

1 pound ground veal

1 cup finely chopped green onions or shallots

1 small carrot, coarsely grated

2 teaspoons salt

1-1/2 teaspoon freshly ground pepper

1 teaspoon rosemary

¼ teaspoon nutmeg

½ teaspoon Tabasco

3 eggs, lightly beaten

¾ cup fresh breadcrumbs soaked in ½ cup milk or cream

bacon or salt pork strips



1. Combine the meats and seasonings. Blend thoroughly with eggs and soaked crumbs.

2. Form into a large loaf and place on a bed of bacon or salt pork strips in a casserole or baking pan. Arrange additional strips across the top of the loaf.

3. Bake at 350* for 1-1/2 to 2 hours. The result if much better if the loaf is basted several times during cooking. If wrapped tightly in foil and weighted as it cools, the texture will improve.


from James Beard, American Cookery

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