Equipment
Ingredients
Aromatics
- 113 g unsalted butter, melted
- 100 g celery, finely chopped
- 150 g yellow onion, finely chopped
Meat Mixture
- 900 g ground beef chuck, 80/20 lean to fat ratio
- 225 g ground pork, chilled
- 20 g fresh parsley, chopped
- 2 eggs, beaten
- 60 g dry breadcrumbs, fine
- 80 ml whole milk, room temperature
- 15 ml worcestershire sauce
- 10 g salt
- 2 g black pepper, ground
- 1 g dried thyme
Topping
- 6 bacon strips
- 120 ml chili sauce, optional but recommended
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 551 kcal
- Protein
- 38 g
- Carbohydrates
- 11 g
- Fat
- 39 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 1084 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 118 mg
- Potassium
- 627 mg
- Calcium
- 60 mg
- Iron
- 3.8 mg
- Magnesium
- 22 mg
- Phosphorus
- 385 mg
- Zinc
- 6.3 mg
- Vitamin A
- 138 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.24 mg
- Niacin
- 3.8 mg
- Folate
- 29 mcg
- Water
- 72 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Prepare a baking sheet by lining it with parchment paper or foil for easier cleanup.
In a skillet over medium heat, melt the butter. Add the chopped celery and onion. Sauté until the onions are translucent and soft but not browned, about 10 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, cooled vegetable mixture, parsley, beaten eggs, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and thyme.
Gently mix ingredients with your hands until just combined. Do not overwork the meat.
Turn the mixture onto the baking sheet and form it into a long oval loaf shape. Top the loaf with the chili sauce (or ketchup) and arrange the bacon strips lengthwise over the top.
Bake in the preheated oven for approximately 60 to 75 minutes. The internal temperature should reach 71°C (160°F) in the center of the loaf.
Remove from the oven and let the meatloaf rest for 15 minutes before slicing. This allows the juices to redistribute.
Chef's Notes
- Sautéing the onions and celery in butter first is the hallmark of the Bill Blass method—it adds sweetness and removes the raw crunch found in lesser meatloaves.
- Baking this free-form on a sheet pan rather than in a loaf pan allows the bacon to crisp up better and excess grease to drain away.
- If you cannot find 'Chili Sauce' (a ketchup-based condiment common in the US), a mixture of 100g ketchup and 20g horseradish makes a great substitute.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze slices individually wrapped in plastic wrap and foil.
Reheating: Pan-fry slices for a crispy exterior, or reheat gently in an oven covered with foil.
Troubleshooting
Meatloaf is dry and tough
Cause: The meat mixture was overmixed or low-fat meat was used
Fix: Serve with a gravy or extra warm chili sauce
Prevention: Mix gently with fingertips only until combined; ensure beef is at least 20% fat
Loaf is falling apart when sliced
Cause: Did not rest long enough or lack of binder
Fix: Cut thicker slices
Prevention: Let rest for full 15 minutes; ensure eggs and crumbs were measured correctly
Cultural Context
This recipe became a society staple in New York after being popularized by designer Bill Blass. It represents the height of 'chic comfort food'—a movement where simple, homespun American classics were elevated for high-society dinner parties.
