David's Best Meat Loaf

The kind of weeknight dinner that has stayed on American tables since the Depression, when stretching ground beef with bread and eggs turned a small amount of meat into a meal for the whole family. The construction is straight classic: ground beef, breadcrumbs softened in milk, beaten eggs to bind, chopped onion for sweetness, and a tablespoon of parsley for color. Salt and pepper, hands in the bowl, mix until just combined.

Bacon strips on top is the move that separates a great meatloaf from a forgettable one. As the loaf bakes, the bacon renders and bastes the surface, keeping the top from drying out and adding smoky, salty depth that a plain top never reaches. The pan also catches the rendered fat, which is what self-basting means in this context.

A 45-minute bake leaves the loaf juicy in the middle without overcooking the outside. Slicing too soon spills all those juices onto the cutting board; rest 10 minutes and they redistribute through the meat.

Pro Tips

• Soak breadcrumbs in the milk before adding. Dry breadcrumbs absorb juice from the meat during baking and leave the loaf dry.
• Mix with hands or a fork, not a stand mixer. Overworking ground beef makes it tough and dense.
• Bake until the juices run clear and the sides are firm. Overcooking dries out the loaf even with bacon on top.
• Let the loaf rest 10 minutes before slicing. Cutting it hot releases juices and the slices fall apart.

Variations

• Mix in a half pound of ground pork or veal for a more tender, classic three-meat blend.
• Top with a glaze of ketchup, brown sugar, and Worcestershire instead of bacon for the diner-style version.
• Stir grated Parmesan and Italian herbs into the mix for an Italian-leaning meatloaf.