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Frenchified Meatloaf

When she was in Paris, Judith Jones sent this recipe that she had developed to her parents. It was familiar but with French touches. It requires an hour of marinating. If veal is too expensive or hard to get, use about 3\4 beef to 1\4 pork, ground.

Makes 6 servings

3 slices homemade-type white bread, crusts removed

3 pound ground beef, veal and pork (half beef and the rest divided between veal and pork)

1 large onion, finely chopped

1 large egg

1 tablespoon Dijon mustard

2 teaspoons salt

2 fat garlic cloves, peeled, chopped and mashed with 1\2 teaspoon salt

Several grindings of black pepper

1\4 cup chopped fresh parsley

2-3 tablespoons chopped fresh herbs (basil, tarragon, marjoram), or 1 teaspoon herbes de Provence

2 bay leaves

2 strips bacon

1\2 cup red wine

Spin the bread in a blender to make crumbs; you should have 1 1\2 cups. Dump everything, except the bay leaves, bacon and wine into a big bowl and blend well, preferably with your hands.

Arrange the bay leaves on the bottom of a large loaf pan, and pour the wine over, punching a few holes into the meat with your fingers so it will seep down a little. Let marinate for an hour or so, then bake in a preheated 325-degree oven for 1 1\2 hours. Turn out of the pan, and remove the bay leaves. Pour any pan juices on top.

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