Three-Meat Meatloaf

A classic beef, pork and veal meatloaf loaded with sauteed vegetables and spinach, baked under a bacon and tomato crust.

Ingredients

• 1 tbsp butter
• 1 large onion, minced
• 3 ribs celery, minced

Salt and pepper

• 1 cup chopped tomatoes
• 2 pinches nutmeg
• 8 oz frozen spinach, thawed and squeezed dry
• 1/4 cup sherry
• 1 lb ground beef
• 1 lb ground pork
• 1 lb ground veal
• 2 eggs, beaten
• 1/4 cup heavy cream
• 2 cups breadcrumbs
• 2 slices bacon
• 4 tbsp tomato paste, thinned with water

Directions

Heat the oven to 325F.

1. Melt the butter in a large saute pan over high heat. Add the onion and celery and season with salt and pepper. Stir in the tomatoes, nutmeg, spinach and sherry and cook until the vegetables soften and the liquid evaporates. Let cool.
2. In a large bowl, combine the three ground meats. Add the eggs, cream, breadcrumbs and cooked vegetables, season with salt, and mix thoroughly.
3. Line a loaf pan with one slice of bacon. Add the meat mixture and shape into a smooth, rounded top. Spread the thinned tomato paste over the surface and lay the second bacon slice on top.
4. Bake for 2 hours, then let rest 15 minutes before slicing.

Notes

Andrew Zimmern’s hearty three-meat meatloaf, a regular on his most-popular list.