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Julia Child's Meatloaf

recipe at a glance
Rating: 5/5
3 reviews

ready in: 1-2 hrs
serves/makes:   6

recipe id: 2433
cook method: oven, stovetop

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2 cups minced onions
2 tablespoons butter or oil
1 cup pressed-down homemade bread crumbs
2 pounds ground beef chuck
1 pound raw ground turkey
1 cup cooked rice (see note)
2 large eggs
1/2 cup beef bouillon
2/3 cup grated Cheddar cheese
2 cloves garlic, pureed
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon oregano
3 bay leaves


Heat oven to 350 degrees F.

Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl. Combine all ingredients except the bay leaves in the bowl and mix together thoroughly, using first a wooden spoon and then your hands. Shape the mass into a free-form loaf on a buttered cookie sheet or into a buttered 8-cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1-1/2 hours at 350 degrees F.

The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving.

cook's notes

This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.

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762 calories, 49 grams fat, 28 grams carbohydrates, 49 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I have made this recipe many, many times and everyone I've ever served it to loves it. I've always left out the garlic, turkey, rice and cheese (sorry) and substitute (plain) skinned breakfast sausage for the pork, as it gives a finer consistency when cooked. The next day, a slice in a sandwich with cheddar on a big hunk of french baguette... really it's like Pate... to die for. Thank you, Julia.

Guest at

REVIEW: 5 star recipe rating
with a few minor adjustments this is the best meatloaf. i used all ground beef and left out the allspice and the rice, the spice measurements are perfect. fine bread crumbs work well. divided into 3, froze 2 and then baked for about 3/4 of an hour at 350 and served with Tyler's ultimate POTATO GRATIN. everyone enjoyed, fresh asparagus and roasted peppers, onions etc finished it off. a rhubarb pie is delicious as a dessert.

Guest at

REVIEW: 5 star recipe rating
My friend made this meatloaf recipe last night..the meatloaf smelled so dreamy that it was difficult to wait for it to cool off.
Not only was it great to inhale the aroma ,but it was the best meatloaf I ever had (and I have had many)..I am now throwing out my other meatloaf recipes and only making this. I love it so much that I am planning to cook it for my 2012 Christmas was that divine!

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