Party Meat Loaf

By Florence Fabricant

Updated Oct. 12, 2023

Total Time
1 hour 50 minutes
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Rating
4(46)
Comments
Read comments

Featured in: FOOD; REFLECT THE HOLIDAY SPIRIT THROUGH COLOR

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 - 8 servings
  • 1½pounds ground round
  • 1½pounds ground veal
  • 2eggs, lightly beaten
  • 1cup plus 1½ tablespoons dry breadcrumbs
  • ¼cup cognac or brandy
  • 1teaspoon finely chopped garlic
  • 1medium onion, grated
  • 1cup finely chopped red pepper
  • ½cup finely chopped green pepper
  • 3tablespoons minced parsley
  • ⅔cup sour cream
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

527 calories; 34 grams fat; 13 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 619 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 by

Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Combine the meats, eggs and one cup of the breadcrumbs. Mix in the remaining ingredients until well blended. Season to taste with salt and pepper.

  3. Step 3

    Shape into two loaves or rounds and place in a baking pan large enough to accommodate both. Sprinkle remaining breadcrumbs over the tops of each.

  4. Step 4

    Bake one-and-a-half hours. Serve hot or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
46 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Veronica Stewart

It seemed a bit dry so I might make a simple sauce/gravy too serve with it next time. I added a bit of Herbs de Provence to the mixture for extra flavor. Will definitely make it again.

John

This is an excellent meatloaf recipe. We used 2 lbs ground beef and 1 lb ground pork. Left out the peppers, but that would be personal choice. Not sure what the brandy added, but we enjoyed the open bottle while the meatloaf cooked.

Veronica Stewart

It seemed a bit dry so I might make a simple sauce/gravy too serve with it next time. I added a bit of Herbs de Provence to the mixture for extra flavor. Will definitely make it again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.