History: This is a typical American dish, which we’ve adopted to our family since we’ve loved it the first time we tried – and all other times I made it.
Variation from the original: I frankly don’t remember what the original was, but a few things I know I do differently: the meat mixture varies every time I make it, depending on what I have in my fridge; the original recipe asked for jalapeños, which I never have at home so I never use.
Ingredients from specialty stores: None
- 1lb lean ground beef
- 1lb ground turkey
- 6 slices of bacon
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 tbsp. olive oil
- 2 eggs
- 1/2 cup tomato sauce
- 1/2 cup milk
- 1 cup bread crumbs
- salt & pepper
In a skillet, heat the oil, add the onion, celery and garlic, salt, pepper and cook until the vegetables start to soften. In a large bowl, beat the eggs, then mix together the tomato sauce, milk and bread crumbs. Add the meat and the vegetables, and mix well to combine, adding more salt to season the meat.
In a small (9×5) loaf pan, add the bacon strips at the bottom, making a loose “basket”. Add the meat mixture in the pan, then pull the strips over the meat.
Heat the oven to 350ºF. Bake the meat loaf with a thermometer until the internal temperature reaches 155ºF (about 60-90 minutes). When it’s done, tilt the pan to pour off the fat, holding the meat in place with a spatula. Serve it with rice and mashed potatoes.