Now THIS is a Meatloaf

My friend Alex Malloy recently turned me onto this EPIC meatloaf recipe from the late, great Bill Blass. It’s a dish as classic as his tailoring. Per Alex’s advice, I added a few more onions and herbs. Just as delish the next day for lunch on a sandwich.

Bill Blass Meatloaf

1 cup chopped celery

1 onion, chopped

3 tablespoons butter

2 pounds ground beef sirloin

1/2 pound ground veal

1/2 pound ground pork

1/2 cup chopped fresh parsley

1/3 cup sour cream

1/2 cup soft bread crumbs

1/4 teaspoon dried thyme

1/4 teaspoon dried marjoram

Kosher salt and freshly ground black pepper to taste

1 egg

1 tablespoon Worcestershire sauce

1 1/2 cups Heinz chili sauce

3 slices bacon

Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.

When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the skillet. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf. Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices.

Bake until firm and nicely browned, about 1 hour.

YIELD: Six to eight servings

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