Tavern on the Green's Meatloaf
recipe at a glance
3 stars - 3 reviews
ready in: over 5 hrs
serves/makes: 6recipe id: 21438
***For the meatloaf***
1/2 cup milk
3 slices white bread, crust trimmed, bread torn into small pieces
3/4 pound bacon, chopped into half-inch pieces
1 cup celery, finely chopped
1 cup parsley, finely chopped
1/2 cup onion, finely chopped
1/3 cup ketchup
1 clove garlic, minced
3 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1 pinch nutmeg
salt and fresh pepper, to taste
1 1/2 pound ground beef
***For the glaze***
1/4 cup tomato paste
1 tablespoon olive oil
1/4 teaspoon sugar
In a large bowl, beat together the eggs and milk. Add the torn bread and let it absorb the liquid for about 15 minutes. Meanwhile, cook bacon until most but not all of the fat is rendered. Drain and set aside to cool.
Stir the bread mixture with a fork to blend. Add the remaining meatloaf ingredients, including the drained bacon, but not the beef, and mix thoroughly. Fold in the beef and mix to incorporate throughout, being careful to avoid mashing or overhandling the meat. Cover bowl and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees F.
Remove bowl from the refrigerator and shape meat into a loaf approximately 5 inches long and 3 inches high. Place in the middle of a low-sided baking pan and bake for 35 minutes.
In a small bowl, whisk glaze ingredients together. Brush meatloaf with glaze and bake for another 20 minutes. Remove meat loaf from the oven and let it sit for a few minutes before slicing and serving.
689 calories, 49 grams fat, 17 grams carbohydrates, 44 grams protein per serving
. This recipe is low in carbs.
ratings & reviews
|Dec 8, 2010 uzpeep
3 yrs after trying this recipe i stumbled onto these reviews and agree entirely! The meatloaf fell apart, there was too much of everything. Tasty yes but more like a " sloppy joe loaf."
Sep 19, 2010 Guest Foodie
Average at best. I tried what the other reviewer said and used two eggs, which unfortunately made it too moist. Loaf crumbled as soon as we served it, even after resting it-just too moist overall. As for taste, it wasn't bad but I wasn't blown away by it either. I would probably try this recipe again but might tweak it here and there. I'm sure the original at Tavern is blissful though.
Mar 29, 2009 Leslie
I thought this was very tasty, my only complaint would be that I used a medium egg and I should have used two, as it didn't bind as well as I would have liked, other than that I loved it.
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