Photography by David Baldwin

Pub-Style Meatloaf

Serves 2-4


Jim and Mary Dooney, owners

½ lb cooked bacon, chopped
2 tbsp bacon fat, cooled and reserved from cooked bacon
1½ cup red onion, chopped
3 tomatoes, chopped
2 tbsp garlic salt
1 tbsp black pepper
¼ cup olive oil
1 tbsp oregano
1 tbsp fresh basil, chopped
2½ lbs even mix of ground beef, ground veal and ground pork
½ cup white bread crumbs
¾ cup grated Parmesan cheese
½ cup fresh parsley, chopped


Preheat oven to 325 degrees. In a large bowl, combine the chopped onions, tomatoes, garlic salt, pepper, olive oil, oregano and basil. Add additional salt to taste, if desired. Add the bacon, bacon fat, breadcrumbs, Parmesan cheese, parsley, and ground beef, veal and pork mixture. Combine, but do not over-stir so meatloaf doesn’t become dense, then place mixture in loaf pan.

Place pan of water on oven rack below meatloaf to prevent the top from cracking, then bake for one hour or until internal temperature is 160 degrees and meatloaf is cooked through. Pair with your favorite vegetable or mashed potatoes.


Dooney’s Pub & Restaurant
1361 Fairview Boulevard, Delran

March 2018
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