by MyCommunalTable
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MyCommunalTable's Notes:
Expand1/2 pound ground beef Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1/2 medium onion, finely chopped Ask a question about this ingredient
2 gloves garlic, finely chopped Ask a question about this ingredient
1-2 tablespoon chopped fresh parsley Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon ground allspice Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
1/2 cup panko crumbs Ask a question about this ingredient
5 dashes worchestershire sauce Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 1/2 tablespoons heavy creme Ask a question about this ingredient
2 tablespoons freshly grated pecorino romano Ask a question about this ingredient
1/4 cup shelled whole pastachios Ask a question about this ingredient
I usually start with my ground meat first and make a well in the middle of the meat, then I start adding each ingredient one by one. Add all the ingredients on list, stopping at pastachios and bacon. Just a note: This time I used pecorino romano cheese, but I generally use what ever hard cheese I have on hand. It tastes great with parmesan cheese as well.
Ask a question about this stepMix together well. I like to mix my meatloaf in a wide shallow bowl. My mom does it right on the chopping block. I can not imagine mixing meatloaf without getting my hands right into it. I have also made this meatloaf with ground veal and pork combination with great success.
Ask a question about this stepAfter meat mixture is mixed well, add in the pastachios and blend through out.
Ask a question about this stepForm into a loaf shape and place in baking dish.
Ask a question about this stepWrap loaf with strips of bacon. Sometimes I like them to completely cover the loaf and other times I like to leave some space in between so that I can see the meatloaf. It depends on my mood and how much bacon I have.
Ask a question about this stepPlace in a 350F preheated oven for about 40 minutes. Sometimes, I like to crisp up the bacon more by sticking under the broiler for a minute. Other times, it does not feel necessary.
Ask a question about this stepThanks all the great comments. I didn't even realize that I was on the editor's favorite, so thanks for letting me know.
Oh my, this sounds and looks delightful. I can't wait to try it. Thanks for the post.
Nice mix of spices and flavors.
I'm having to rethink my attitude about meatloaf now that I'm reading these wonderful recipes! This sounds and looks wonderful!
Sounds great!
Yum. I love the spices you've used in this, and of course, almost anything's better with bacon :)
It is so true about bacon. I keep thinking that the food trend for it is going to peeter out, but Baconfest here in Chicago sold out in under twenty minutes. It sure make me happy.
very interesting and beautiful picture..
Thanks. Should try it with veal and pork. It is a little more delicate. Lovely.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
This looks so incredibly moist, can't wait to try it out. I almost asked if I could test it and then realized it already was picked as an editor's favorite.