Fancy Meatloaf Recipe (2024)

Another Sifton masterpiece. No need to change a thing. Except that pesky business of turning it over. We had some difficulty even doing a half-sized version. But there's an easy fix, which I will employ next time. Brown one side on the pan for five minutes, as suggested. Then pop the skillet under the broiler to brown the other side, perhaps for less than five minutes. Removing it from the pan is not so difficult. Deglaze the pan, then put it back and you're good to go.

"2 eggs scrambled" must mean "beaten" and on that assumption, I sally forth

Loved the unusual lemony favor in this recipe, but I gave up trying to flip a big meatloaf and made meatballs instead... Browned them in the skillet as directed, then baked them in mini-muffin pans with a spoonful of the wonderful deglazed sauce over each one. Wonderful!

We liked this a lot, except for the part about flipping a two-pound (mostly raw) meatloaf in a simmering skillet of fat. (This maneuver took 2 people and 4 spatulas in our house.) I'd feel safer making 2 smaller meatloaves next time. We used cappicola instead of pancetta, because we had it, and pork instead of lamb.

Next time, put a plate on top of your skillet and flip it that way. then, slide your meatloaf back into the skillet.

What exactly is a "1/2 loaf of Italian bread? They come in many sizes, so how many cups would you say?

Great recipe, nice to see someone besides my Mom who has Milk in the recipe. My only addition is Oatmeal, it's great for a little roughage and doesn't require more bread, just in case it's a little too moist in the end.

I would think he means 'beaten' in a bowl, not scrambled in a frying pan first. I also add the salt and pepper to the egg/milk mixture, it makes it easier to dispense throughout the meat.

We love this dish! So...some thoughts to share; scrambled is a misleading term, eggs are binders only in meat dishes so lightly beaten is more correct. To help it keep together when flipping, let it chill an extra 30 minutes ( long enough to have a martini) and with the right utensils (two wooden spatulas) you should be good to go. We have one in the oven right now, on our second martini :)

This is the BEST meatloaf I've ever had; people I've cooked it for love it. Cannot believe it did not make the most popular list.

Very rich. Extremely hard to sear on each side. I separated it into two smaller loaves and it was still extremely difficult to flip. Use as little milk as possible, it makes the mixture too soft.

This was amazing, though, my wife found it too rich. I used guanciale instead of pancetta, and would cut the amount in half (only to be allowed to make it again; go for the full amount if you don’t care what your cardiologist thinks). The other thing I did differently was to put in the freezer for 30 mins and made it a log shape. Getting colder helped to keep it from falling apart, and the log shape allowed me to roll it instead trying to do the full flip.

Substitute two or three shallots for the pancetta and baste with the white wine - delicious

I beat the eggs as for scrambled and add them to the meatloaf mix raw.

Made in to two halves and had no problem in flipping with a metal and a wooden spatula. Added far less butter and oil. Added bread with crust and all and only with enough milk to soak them up. This is a grown up meatloaf, love it!

Have made this meatloaf many times as it has become a family favorite, and after the first time have always made it into 2 loaves and refrigerate for a couple of hours before cooking to make the flipping easier. I also do scramble the eggs as suggested in the recipe (not just beat) Other than dividing into 2 loaves, make it exactly as written except I leave out the pancetta which I found does not add that much as the meatloaf is plenty rich and flavorful without it.

Pretty good. I will try it again without my errors. Forgot lemon peel. Soaked the bread too long. It was a little dry; not clear on basting frequency. Note to self: baste every 10 min. I added beef stock (=to juice) & cooked it a bit (we like juices). Even so, there wasn't enough for us. I still found it delicious. I used a long "wedge" roll instead of Italian bread and it gave me plenty of bread crumbs.

The amount of naughty words that left my mouth after I was 30 minutes into this meat loaf and tried to flip it 5 minutes into searing. I do recommend attempting this chef Ramsey step

What a disappointment. The disaster started with trying to turn a two pound slab of chilled ground meat in bubbling fat with two spatulas. Seriously? I followed this to the letter and found it pretty tasteless. Guess we’ll be ordering take out tonight.

This is THE most delicious meatloaf I've ever made. I made a few changed to suit me, like adding a little onion, and worchershire. I also made a glaze for it. But the lemon zest adds a lot. It skipped the cooking method recommended here and used another method as recommended by a certain chef AB, only because the grease and juice that drips off is not my favorite part. I will definitely make this recipe again.

No wine, no parsley

As to the challenge of turning the loaf over? I made two loaves, same directions and it was a piece of cake. The browning is a nice touch although at the right temp at the end of cooking, you can crisp the outside of the loaf.

All I had to see was Nora Epron's name and I went for it.Some changes I made: I sauteed some fine diced shallots, sauteed some artisnal bacon (this IS California), soaked the bread in Chicken stock instead of milk which dilutes a lot of the meaty flavor, grated a couple of large carrots and used 1/2 groundbeef and 1/2 pork. Otherwise followed original recipe. Fabulous, delicate, none of that brick-like old style load. Had a slice warm on german rye with herb aioli and OMG! Remarkable, indeed.

I’ve been looking for a great meatloaf recipe. This isn’t it. I’d rather smash my big toe with a hammer than make this again.

Flipping a two pound mailable piece of meat is not for the faint of heart. Either seer the meatloaf longer or find a better way.

I'm confused- Scrambled eggs?

This goes in my list of meatloafs. I really liked the flavor and texture. We might have used a little to much bread crumb. The other recipe for meatloaf was from before the Internet and you actually had to buy recipe books. It was Craig Claiborne’s New York Times cook book. The recipe was his Herbed Meatloaf. Different and delicious. Perhaps NYT Cooking could publish this one. I will be making Sam’s again . It’s that good.

Made with 1.5 pounds beef and .5 pounds pork. I couldn’t find pancetta so used a mixture of prosciutto (1 oz.) and Varzi uncurled Italian salami (2 oz.). I used a bit less lemon zest. I made two loaves and let them sit in the refrigerator for about 90 minutes. The loaves did not break and the wine sauce was amazing. It’s not typical meatloaf (covered in ketchup) but absolutely amazing and everyone loved it.

Substitutions! When you're onboard you go with what you have. Two toasted sourdough english muffins worked great instead of the Italian bread. I rolled with 2.5 pounds of ground beef and a few Lincolnshire sausages relieved of their casings. Actually scrambled the eggs and then added them. Fun, interesting and highly season, they were a delightful addition. Nothing but rave reviews from our diverse internationals at the table. Try and shaved fennel and apple salad on the side.

Add 1T of bacon fat to batter.