Bill Blass’s Meatloaf

Bill Blass’s Meatloaf
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful – he reportedly sold his business for $50 million in 1999 – his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: “A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, ‘My claim to immortality will be my meatloaf.’” This is his recipe.

  • 1 cup chopped celery
  • 1 onion, chopped
  • 3 tablespoons butter
  • 2 pounds ground beef sirloin
  • ½ pound ground veal
  • ½ pound ground pork
  • ½ cup chopped fresh parsley
  • ⅓ cup sour cream
  • ½ cup soft bread crumbs
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • Kosher salt and freshly ground black pepper to taste
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups Heinz chili sauce
  • 3 slices bacon
  1. Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
  2. When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
  3. Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.


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