Oliver Clark's meat loaf from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 572) by Amanda Hesser

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

Accompaniments: Iceberg lettuce with smoked bacon and buttermilk dressing; Spinach and artichoke casserole; Mashed potatoes Anna

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

  • naoise_zp7vu9 on April 13, 2026

    I split it in 2 loaf tins, excellent, will definitely be making this again.

  • sarahkalsbeek on July 13, 2018

    This thing is GIANT! It is absolutely amazing, but it ended up with juices/fat about halfway up the side of it in the dish I put it in. We used a turkey baster to remove as much as we could. But so juicy and flavorful.

  • Delys77 on November 26, 2012

    Pg. 554 I didn't see the note from breadcrumbs when I made this so I went with the whole recipe and yes indeed it is a massive meatloaf. I ground my own beef chuck and pork shoulder and followed the recipe precisely, the result was a moist and flavourful meatloaf with lots of veggies hidden in it. It should definitely be served with something that is a bit tangy as the recipe is definitely on the savoury side.

  • Breadcrumbs on January 30, 2011

    p. 554 - This seems to make a massive meatloaf (3 lbs of meat!) Could half the recipe and definitely would be good w Hesser's recommendation o Iceberg lettuce salad w buttermilk dressing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.