Bill Blass’s Meatloaf

Recipe from "New York Cookbook"

Adapted by The New York Times

Bill Blass’s Meatloaf
Michael Kraus for The New York Times
Total Time
1 hour 15 minutes
Rating
4(2,060)
Comments
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This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful – he reportedly sold his business for $50 million in 1999 – his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: “A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, ‘My claim to immortality will be my meatloaf.’” This is his recipe. —The New York Times

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Ingredients

Yield:6 to 8 servings
  • 1cup chopped celery
  • 1onion, chopped
  • 3tablespoons butter
  • 2pounds ground beef sirloin
  • ½pound ground veal
  • ½pound ground pork
  • ½cup chopped fresh parsley
  • ⅓cup sour cream
  • ½cup soft bread crumbs
  • ¼teaspoon dried thyme
  • ¼teaspoon dried marjoram
  • Kosher salt and freshly ground black pepper to taste
  • 1egg
  • 1tablespoon Worcestershire sauce
  • 1½cups Heinz chili sauce
  • 3slices bacon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

547 calories; 37 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 37 grams protein; 933 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.

  2. Step 2

    When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.

  3. Step 3

    Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.

Ratings

4 out of 5
2,060 user ratings
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Comments

SteveF

You can, but the resulting meatloaf will be dry and unmemorable. If your substitution is on health grounds, consider using ground bison instead. The veal is only there for its collagen content, which keeps the meatloaf moist, but it can be completely replaced by adding 1/4 tsp gelatin per pound of meat.

Jim Rogala

Cook's Illustrated tip:
Wrap a cooling rack in foil. Punch holes for fat to drain. Place in rimmed sheet. Put free-form loaf on top.
Fat drains into rimmed sheet.

Suzanne

I've made this meatloaf for years and love it. However, I've found that a 3lb meatloaf takes longer than an hour to cook though, so I shape it into two free-form loaves and bake in a pan. Also I've never had much luck getting the bacon strips to a decent crispness without all the grease. So I cook them just enough to render some fat and then add on top for the last 15 minutes or so. My other favorite is Maple-Glazed Meatloaf also available on the NY Times Cooking site. Yumm.

Maryanne H

I found this recipe in Molly O’Neill’s New York Cookbook and been making it for many years. I usually only do 2pounds of meat total and then 2/3 of the rest of the ingredients. I don’t use the bacon and put in a Pyrex pie plate. It still takes 1 hr 15 min at least and is delicious! It does have a lot of grease but is easy to drain off before serving with additional chili sauce!

DeeAnne

Made a version of this (called “Memories of Mortimer’s”) adapted for a slowcooker when my kids were growing up. That one suggested that the bacon be lightly cooked with the pieces blended in with the mix. Liked that one of the commenters here suggested sriracha instead of today’s sicky-sweet chili sauce formulation. Although I rarely make meatloaf (but am a sucker for kitchen toys) I do have one of those extra large loaf pans with a little insert for drainage.

Melissa

Have made this countless times since it appeared in the paper decades ago. Perfect simple meaty meatloaf. I've used Ground chuck and it's fine.

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Credits

ADAPTED FROM "NEW YORK COOKBOOK"

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