Advertisement

Photography by David Baldwin

Pub-Style Meatloaf

Serves 2-4

 

Jim and Mary Dooney, owners

Ingredients:
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

 

Method:
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.

 

WHEN YOU GO:
Dooney’s Pub & Restaurant
1361 Fairview Boulevard, Delran
856-461-9100
dooneyspub.com

March 2018
Related Articles
Comments

Leave a Reply

Dr. Ali Houshmand on What Baffles Him About Women – 2017 SJ Magazine Men's Roundtable
Advertisement
dining guide web ad
Advertisement
adventure aquarium button
Subscribe to Our Newsletters
Advertisement
friday giveaway web ad 600 x 500
Advertisement
Podcast Web Ad
This is South Jersey at the Cowtown Rodeo
Advertisement