Bill Blass' Meat Loaf
A hearty meat loaf combining beef, veal, and pork, topped with tangy chili sauce. Perfect for family dinners and comfort food lovers seeking rich, savory flavors.
Ingredients
- 2 lb. ground sirloin ⓘ
- 1/2 lb. ground veal ⓘ
- 1/2 lb. ground pork ⓘ
- 2 Tbsp. butter ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped onions ⓘ
- 1/2 c. chopped fresh parsley ⓘ
- 1/3 c. sour cream ⓘ
- 1 1/2 c. soft bread crumbs ⓘ
- 1 egg ⓘ
- 1 Tbsp. Worcestershire sauce ⓘ
- pinch of dried thyme ⓘ
- pinch of dried marjoram ⓘ
- 1 bottle Heinz chili sauce ⓘ
Instructions
- In a large bowl, mix the ground sirloin, ground veal, and ground pork and set aside.
- In a saucepan, melt the butter over medium heat.
- Add chopped celery and onions; cook until soft, about 10 minutes.
- In a small bowl, beat the egg with Worcestershire sauce.
- Add the cooked vegetables, sour cream, bread crumbs, beaten egg mixture, chopped parsley, dried thyme, dried marjoram, salt, and pepper to the meat mixture. Combine well.
- Form the mixture into a loaf shape and place into a baking dish.
- Top the meat loaf with Heinz chili sauce.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Dijon mustard to the meat mixture. If you prefer a leaner option, you can substitute ground turkey for the sirloin. Make sure to use fresh bread crumbs for better texture. Experiment with herbs by adding fresh thyme or rosemary for added depth. This recipe is versatile; feel free to use any combination of ground meats you enjoy.
Serving Suggestions
Serve the meat loaf with a side of mashed potatoes, such as Ham & Cheese Mash Potatoes, for a comforting meal. A mixed green salad or steamed vegetables make excellent accompaniments, adding freshness to the plate. For a heartier option, pair with Jean Nickel's Baked Beans for a classic American experience. Drizzle some extra chili sauce on top for added flavor before serving.
Storage & Reheating
Leftover meat loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat loaf and place it in a baking dish. Cover with foil and warm in a preheated oven at 325°F (163°C) for about 20-30 minutes, or until heated through. You can also microwave individual slices for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Bill Blass' Meat Loaf contains roughly 897 calories, with 53g protein, 92g carbohydrates, and 40g fat. It is an excellent source of iron (222% of the Daily Value), protein (106% of the Daily Value), and calcium (82% of the Daily Value). Note that it is relatively high in sodium, at 1800mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meat loaf?
Yes, you can freeze the meat loaf before or after baking. To freeze before baking, shape the mixture into a loaf, wrap it tightly in plastic wrap and then foil, and store in the freezer for up to 3 months. To bake from frozen, add an extra 30-40 minutes to the cooking time. If freezing after baking, cool completely before wrapping and freezing.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk for a similar tangy flavor and moisture. Cream cheese can also work, though it will be richer. Adjust the quantity to your taste, as these alternatives may alter the texture slightly, but they will still yield a delicious meat loaf.
How do I know when the meat loaf is done?
To ensure the meat loaf is cooked through, use a meat thermometer to check the internal temperature, which should reach 160°F (71°C). Alternatively, cut into the center; the juices should run clear, and the meat should no longer be pink. Let it rest for about 10 minutes before slicing for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).