Party Meat Loaf

By Florence Fabricant

Updated October 11, 2023

Total Time
1 hour 50 minutes
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Rating
4(46)
Comments
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Featured in: FOOD; REFLECT THE HOLIDAY SPIRIT THROUGH COLOR

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Ingredients

Yield:6 - 8 servings

  • 1 ½ pounds ground round

  • 1 ½ pounds ground veal

  • 2 eggs, lightly beaten

  • 1 cup plus 1 ½ tablespoons dry breadcrumbs

  • ¼ cup cognac or brandy

  • 1 teaspoon finely chopped garlic

  • 1 medium onion, grated

  • 1 cup finely chopped red pepper

  • ½ cup finely chopped green pepper

  • 3 tablespoons minced parsley

  • ⅔ cup sour cream

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

15 grams carbs; 153 milligrams cholesterol; 527 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 34 grams fat; 2 grams trans fat; 2 grams fiber; 619 milligrams sodium; 35 grams protein; 3 grams sugar

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.

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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.

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Ratings

4 out of 5
46 user ratings
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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.

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