Veal Bacon Meatloaf

Veal Bacon Meatloaf



3 pounds Cedar Springs Veal, ground

4 tablespoons butter

1/2 pound baby Portabella mushrooms, diced

Salt and freshly ground pepper

1 medium onion, minced

1 yellow pepper, chopped

1 cup bread crumbs

1/4 cup ketchup

1/2 pound lean thick-cut bacon, coarsely chopped (plus 4 thick-cut slices)

1 large egg, lightly beaten


  1. Preheat the oven to 350°F.
  2. Melt 2 tablespoons butter in a large iron skillet.
  3. Add the mushrooms, season with salt and pepper and cook over medium heat, about 4 minutes. Raise heat to high and cook, stirring, until browned, about 4 minutes longer. Add the onion, yellow pepper and 1 tablespoon butter.
  4. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Cool to room temperature.
  5. Mince the chopped bacon in a food processor.
  6. In a large bowl, combine the minced bacon with the veal, bread crumbs, ketchup, egg and the cooled mushroom mixture.
  7. Season with salt and pepper and mix thoroughly with your hands.
  8. Pack meat mixture into a 2-quart loaf pan and arrange the halved bacon strips on top.
  9. Bake the meat loaf for 1 1/4 hours.
  10. Drain the pan juices into a heatproof bowl and skim off the fat. Preheat the broiler. Broil the meat loaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 minutes before slicing.

Recipe and image provided by Nettie Moore of Moore or Less Cooking.

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