Fancy Meatloaf
- Total Time
- 80 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6 to 8
- ½loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
- 1cup whole milk
- 1pound ground beef
- 1pound ground veal
- 2large eggs, scrambled
- 4ounces thinly sliced pancetta, chopped
- ¾cup grated Parmesan
- 1bunch parsley, cleaned and finely chopped (about 1 cup)
- 2teaspoons grated lemon zest
- Kosher salt
- Freshly ground black pepper
- ¼cup extra-virgin olive oil
- ¼cup butter
- 1cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
594 calories; 43 grams fat; 17 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
- Step 2
Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
- Step 3
Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
- Step 4
Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
- Step 5
Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.
Private Notes
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Cooking Notes
Ghiottone
Another Sifton masterpiece. No need to change a thing. Except that pesky business of turning it over. We had some difficulty even doing a half-sized version. But there's an easy fix, which I will employ next time. Brown one side on the pan for five minutes, as suggested. Then pop the skillet under the broiler to brown the other side, perhaps for less than five minutes. Removing it from the pan is not so difficult. Deglaze the pan, then put it back and you're good to go.
John McCutchen
"2 eggs scrambled" must mean "beaten" and on that assumption, I sally forth
Melinda
Loved the unusual lemony favor in this recipe, but I gave up trying to flip a big meatloaf and made meatballs instead... Browned them in the skillet as directed, then baked them in mini-muffin pans with a spoonful of the wonderful deglazed sauce over each one. Wonderful!
Amanda K
We liked this a lot, except for the part about flipping a two-pound (mostly raw) meatloaf in a simmering skillet of fat. (This maneuver took 2 people and 4 spatulas in our house.) I'd feel safer making 2 smaller meatloaves next time. We used cappicola instead of pancetta, because we had it, and pork instead of lamb.
Vicky
Next time, put a plate on top of your skillet and flip it that way. then, slide your meatloaf back into the skillet.
Beverly
What exactly is a "1/2 loaf of Italian bread? They come in many sizes, so how many cups would you say?
Lwood
Great recipe, nice to see someone besides my Mom who has Milk in the recipe. My only addition is Oatmeal, it's great for a little roughage and doesn't require more bread, just in case it's a little too moist in the end.
Lwood
I would think he means 'beaten' in a bowl, not scrambled in a frying pan first. I also add the salt and pepper to the egg/milk mixture, it makes it easier to dispense throughout the meat.
Cali Cook
We love this dish! So...some thoughts to share; scrambled is a misleading term, eggs are binders only in meat dishes so lightly beaten is more correct. To help it keep together when flipping, let it chill an extra 30 minutes ( long enough to have a martini) and with the right utensils (two wooden spatulas) you should be good to go. We have one in the oven right now, on our second martini :)
Barbara Wierzbianski
This is the BEST meatloaf I've ever had; people I've cooked it for love it. Cannot believe it did not make the most popular list.
Hannah
Very rich. Extremely hard to sear on each side. I separated it into two smaller loaves and it was still extremely difficult to flip. Use as little milk as possible, it makes the mixture too soft.
Sandy
This was amazing, though, my wife found it too rich. I used guanciale instead of pancetta, and would cut the amount in half (only to be allowed to make it again; go for the full amount if you don’t care what your cardiologist thinks). The other thing I did differently was to put in the freezer for 30 mins and made it a log shape. Getting colder helped to keep it from falling apart, and the log shape allowed me to roll it instead trying to do the full flip.
Jimmy D
Substitute two or three shallots for the pancetta and baste with the white wine - delicious
Joan Abnett
I beat the eggs as for scrambled and add them to the meatloaf mix raw.
Atreyi
Made in to two halves and had no problem in flipping with a metal and a wooden spatula. Added far less butter and oil. Added bread with crust and all and only with enough milk to soak them up. This is a grown up meatloaf, love it!
Cindy
Have made this meatloaf many times as it has become a family favorite, and after the first time have always made it into 2 loaves and refrigerate for a couple of hours before cooking to make the flipping easier. I also do scramble the eggs as suggested in the recipe (not just beat) Other than dividing into 2 loaves, make it exactly as written except I leave out the pancetta which I found does not add that much as the meatloaf is plenty rich and flavorful without it.
Beth
Pretty good. I will try it again without my errors. Forgot lemon peel. Soaked the bread too long. It was a little dry; not clear on basting frequency. Note to self: baste every 10 min. I added beef stock (=to juice) & cooked it a bit (we like juices). Even so, there wasn't enough for us. I still found it delicious. I used a long "wedge" roll instead of Italian bread and it gave me plenty of bread crumbs.
Riley
The amount of naughty words that left my mouth after I was 30 minutes into this meat loaf and tried to flip it 5 minutes into searing. I do recommend attempting this chef Ramsey step
Boomerish
What a disappointment. The disaster started with trying to turn a two pound slab of chilled ground meat in bubbling fat with two spatulas. Seriously? I followed this to the letter and found it pretty tasteless. Guess we’ll be ordering take out tonight.
JMH
This is THE most delicious meatloaf I've ever made. I made a few changed to suit me, like adding a little onion, and worchershire. I also made a glaze for it. But the lemon zest adds a lot. It skipped the cooking method recommended here and used another method as recommended by a certain chef AB, only because the grease and juice that drips off is not my favorite part. I will definitely make this recipe again.
JMH
No wine, no parsley
Lainie Freeman
As to the challenge of turning the loaf over? I made two loaves, same directions and it was a piece of cake. The browning is a nice touch although at the right temp at the end of cooking, you can crisp the outside of the loaf.
Laine Freeman
All I had to see was Nora Epron's name and I went for it. Some changes I made: I sauteed some fine diced shallots, sauteed some artisnal bacon (this IS California), soaked the bread in Chicken stock instead of milk which dilutes a lot of the meaty flavor, grated a couple of large carrots and used 1/2 groundbeef and 1/2 pork. Otherwise followed original recipe. Fabulous, delicate, none of that brick-like old style load. Had a slice warm on german rye with herb aioli and OMG! Remarkable, indeed.
Blake Clardy
I’ve been looking for a great meatloaf recipe. This isn’t it. I’d rather smash my big toe with a hammer than make this again.
Dustin
Flipping a two pound mailable piece of meat is not for the faint of heart. Either seer the meatloaf longer or find a better way.
Emily
I'm confused- Scrambled eggs?
nice meatloaf, definitely a keeper
This goes in my list of meatloafs. I really liked the flavor and texture. We might have used a little to much bread crumb. The other recipe for meatloaf was from before the Internet and you actually had to buy recipe books. It was Craig Claiborne’s New York Times cook book. The recipe was his Herbed Meatloaf. Different and delicious. Perhaps NYT Cooking could publish this one. I will be making Sam’s again . It’s that good.
Marian
Made with 1.5 pounds beef and .5 pounds pork. I couldn’t find pancetta so used a mixture of prosciutto (1 oz.) and Varzi uncurled Italian salami (2 oz.). I used a bit less lemon zest. I made two loaves and let them sit in the refrigerator for about 90 minutes. The loaves did not break and the wine sauce was amazing. It’s not typical meatloaf (covered in ketchup) but absolutely amazing and everyone loved it.
Dave the yacht chef
Substitutions! When you're onboard you go with what you have. Two toasted sourdough english muffins worked great instead of the Italian bread. I rolled with 2.5 pounds of ground beef and a few Lincolnshire sausages relieved of their casings. Actually scrambled the eggs and then added them. Fun, interesting and highly season, they were a delightful addition. Nothing but rave reviews from our diverse internationals at the table. Try and shaved fennel and apple salad on the side.
Bernard Cohen
Add 1T of bacon fat to batter.
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