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Meatloaf from the Waldorf-Astoria
🕒 Prep Time: 30 minutes
🕒 Cook Time: 1 hour 10 minutes
🕒 Total Time: 1 hour 40 minutes
🍽️ Servings: 10
🥩 Category: Meat
🔑 Keywords: Potluck, Weeknight, < 4 Hours
Description:
I’ve been using this recipe from chef John Dougherty at the Waldorf for 18 years. It’s Dh’s favorite, especially cold in a sandwich with lots of Dijon mustard. This recipe is easily doubled and can serve 40 at a buffet.
Ingredients:
Quantity | Ingredient |
---|---|
7 – 10 | Slices white bread, crusts trimmed, cut into 1/2″ dice |
1/3 | Cup milk |
1/3 | Cup tomato puree |
1 | Onion, finely chopped |
1/2 | Red bell pepper, diced |
1/2 | Green bell pepper, diced |
1 | Clove garlic, minced |
1 | Pound lean ground beef |
1/4 | Cup ketchup |
1/4 | Cup Dijon mustard |
1/2 | Tablespoon Worcestershire sauce |
2 | Eggs, beaten |
1 | Tablespoon chopped fresh basil |
3/4 | Teaspoon dried basil |
3 – 6 | Slices bacon |
1 | Teaspoon salt |
1 | Teaspoon fresh ground pepper |
Instructions:
-
Prepare the Bread Mixture:
- Trim the crusts from the white bread slices and cut them into 1/2-inch dice.
- Place the diced bread in a large bowl and add the milk and tomato puree.
- Allow the bread to soak in the mixture while you prepare the vegetables.
-
Saute the Vegetables:
- In a skillet, heat some oil over medium heat.
- Saute the finely chopped onions until they are softened and translucent.
- Add the diced red and green bell peppers along with the minced garlic.
- Increase the heat slightly and saute until the peppers are softened but still brightly colored, and the onions turn golden.
-
Mix the Meatloaf Mixture:
- Combine the soaked bread mixture from the bowl with the sauteed vegetables in the skillet.
- Add the lean ground beef, ketchup, Dijon mustard, Worcestershire sauce, beaten eggs, fresh basil, dried basil, salt, and fresh ground pepper.
- Mix everything thoroughly until well combined.
-
Form the Meatloaf:
- The meatloaf mixture can be made a day ahead and refrigerated at this point if desired.
- Preheat your oven to 375°F (190°C).
- On a rimmed baking sheet, shape the meat mixture into a loaf shape.
- Arrange the slices of bacon crosswise over the top of the meatloaf, tucking the edges underneath.
-
Bake the Meatloaf:
- Place the baking sheet in the preheated oven.
- Bake the meatloaf for approximately 70 minutes, or until it reaches an internal temperature of 180°F (82°C).
- Once cooked, remove the meatloaf from the oven and carefully pour off any excess grease.
- Allow the meatloaf to rest for at least 10 minutes before slicing and serving.
Notes:
- This meatloaf recipe is a classic favorite that has stood the test of time, originating from the renowned chef John Dougherty at the Waldorf-Astoria.
- For an extra flavor boost, consider adding a variety of herbs and spices to suit your taste preferences.
- Leftover meatloaf slices are excellent for sandwiches, especially when paired with generous amounts of tangy Dijon mustard.
This recipe is perfect for potlucks, easy weeknight dinners, or any occasion where you want a hearty, satisfying dish that’s ready in under 4 hours! 😋🍽️