Virgie's meat loaf from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 232) by Alexandra Stafford

  • buttermilk
  • onions
  • dried oregano
  • parsley
  • thyme
  • Worcestershire sauce
  • green peppercorns
  • ground pork
  • tomato ketchup
  • bread
  • ground beef chuck
  • ground juniper berries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kaufmanap on December 04, 2020

    Love this classic meatloaf recipe. Like most meatloaf recipes, I found it very forgiving and flexible. It was moist and extremely flavorful. I actually had an additional pound of meat by mistake and it wasn’t an issue. Loved the fresh breadcrumbs moistened by buttermilk and the addition of hot sauce. Additionally I cooked it “free-form” in a 9x13 baking pan instead of a sheet pan since mine warped 15 min into the bake and I was concerned that the fat/juice would spill and the overall bake would be uneven. In spite of all of this, the dish whipped up quickly and was a big hit w 3 big eaters and made enough for leftovers!

  • anya_sf on March 16, 2020

    Another cook who made this said it cracked on top and recommended using a meat loaf pan, so I did. Unsurprisingly, the meat loaf took an extra 20 minutes to cook through. When I unmolded it, it cracked anyway, so the pan didn't really help. My ground beef was 85/15 and I skipped the butter on top, but the meatloaf was plenty juicy anyway. The texture was quite coarse; perhaps I should have worked the mixture more. The flavor was very good - classic meat loaf flavor.

  • ellencooks on December 05, 2018

    This was fantastic! Excellent flavors, moist... I froze half of it raw for later and that cooked up great as well.

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