• Andrew Zimmern Cooks: Meatloaf


My Grandmother’s Meatloaf

By Andrew Zimmern

This is a hearty meatloaf of beef, pork and veal studded with flavorful vegetables. Just like my grandmother, I like to put one slice of bacon on the bottom of the loaf pan to aromatize the dish, and another on top to baste it while it cooks. If you’re on the fence about meatloaf, I guarantee this recipe will change your mind. The whole family will love this meal and the delicious sandwich leftovers you’ll be serving the rest of the week.

Watch Andrew make this recipe:


Servings: 6


  • 1 tablespoon butter
  • 1 large onion, minced
  • 3 ribs celery, minced
  • Salt
  • Pepper
  • 1 cup tomatoes, chopped
  • 2 pinches nutmeg
  • 8 ounces frozen spinach, thawed and squeezed dry
  • 1/4 cup sherry
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 eggs, beaten
  • 1/4 cup heavy cream
  • 2 cups breadcrumbs
  • 2 slices bacon
  • 4 tablespoons tomato paste, thinned with water


Preheat the oven to 325 degrees F.

Place the butter in a large sauté pan over high heat. Add the onion and celery, then season with salt and pepper. Next, add the tomatoes, nutmeg, spinach and sherry. Cook until soft and glassy and all liquids are evaporated.

In a large mixing bowl, combine the beef, pork and veal. Add the eggs, heavy cream, breadcrumbs and all of the sautéed vegetables. Season with salt. Mix well to combine.

Place one whole slice of bacon in the bottom of a large rectangular loaf pan. Add the meats all in one motion, making sure to create a rounded, smooth top. Spread tomato paste over the top. Place the second piece of bacon over the top.

Put the loaf into the oven and cook for 2 hours.

Remove the meatloaf and let cool for 15 minutes before slicing and serving.

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