Fancy Meatloaf
This “Fancy Meatloaf” takes a classic comfort dish to a whole new level. Inspired by Nora Ephron’s love for hearty, satisfying meals, it combines beef, veal, pancetta, and Parmesan for an indulgent take on the traditional loaf.
With a perfect balance of savory flavors, this meatloaf is enhanced with a touch of lemon zest and fresh parsley, offering a bright twist. The combination of ingredients creates a rich, luxurious dish that is both flavorful and memorable.
Baked in wine and basted with its own pan juices, this meatloaf stays tender and juicy throughout, making it a standout at any dinner table. Nora Ephron herself described it as “remarkable”—a testament to its exquisite taste.
Fancy Meatloaf Ingredients
The Fancy Meatloaf shines through its rich blend of ground beef and veal, which provide a perfect balance of flavor and tenderness. The addition of pancetta infuses the dish with savory depth, while the Parmesan adds a luxurious, nutty richness.
Fresh parsley brings a vibrant, herbaceous note that brightens the hearty mixture, complemented by lemon zest which lifts the flavors with a subtle citrus edge. Together, these ingredients create a meatloaf that’s anything but ordinary.
Fancy Meatloaf: Enhanced Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Don’t Overmix the Meat
When combining the beef, veal, and other ingredients, avoid overmixing. Gently mix the ingredients until they’re just combined. Overmixing can result in a dense, tough meatloaf, so keep it light to maintain a tender, juicy texture. - Use Fresh, Quality Ingredients
For the best flavor, opt for fresh, high-quality ingredients like freshly grated Parmesan, fresh parsley, and good-quality pancetta. These components play a major role in elevating the dish, giving it that luxurious taste Nora Ephron loved. - Searing the Meatloaf
When searing the meatloaf, let it brown undisturbed for a few minutes on each side. This step is crucial for developing a rich, caramelized crust that adds flavor and texture. Be patient, and don’t rush the browning process.
What to Serve with Fancy Meatloaf
- Garlic Mashed Potatoes
Pair your Fancy Meatloaf with creamy garlic mashed potatoes for a comforting, classic side dish. The smooth texture of the potatoes complements the rich flavors of the meatloaf, while the garlic adds a subtle kick that balances the savory richness of the loaf. - Roasted Vegetables
Roasted vegetables, such as carrots, parsnips, and Brussels sprouts, make an excellent accompaniment. The caramelized edges of the roasted veggies offer a sweet contrast to the savory meatloaf, while the natural flavors add depth to the meal. - Crisp Green Salad
A simple, crisp green salad with a light vinaigrette is the perfect refreshing counterpoint to the richness of the meatloaf. The acidity from the dressing will cut through the fattiness of the meatloaf, providing balance to the overall meal.
FAQ
- Can I use only beef for this recipe?
Yes, you can substitute the veal with additional beef if preferred. However, the veal contributes to a tender texture, so using a blend of meats is recommended for the best result. - Can I make the meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture and refrigerate it for up to 24 hours before cooking. This allows the flavors to meld together. Just bring it to room temperature before searing and baking. - What can I substitute for pancetta?
If you don’t have pancetta, you can use bacon as an alternative. Bacon will provide a similar smoky, savory flavor, though it may be a bit more pronounced. Be sure to chop it finely before adding it to the meat mixture. - Can I freeze leftover meatloaf?
Yes, meatloaf freezes well! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight and reheat in the oven.
Fancy Meatloaf
This “Fancy Meatloaf” takes a classic comfort dish to a whole new level. Inspired by Nora Ephron’s love for hearty, satisfying meals, it combines beef, veal, pancetta, and Parmesan for an indulgent take on the traditional loaf.
Ingredients
- 1 bunch parsley cleaned and finely chopped (about 1 cup)
- 1 pound ground beef
- 1 pound ground veal
- ¾ cup grated Parmesan
- 2 large eggs scrambled
- 4 ounces thinly sliced pancetta chopped
- 2 teaspoons grated lemon zest
- ½ loaf Italian bread crust removed, torn into small pieces (about 2 cups)
- 1 cup whole milk
- Kosher salt
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup butter
- 1 cup dry white wine
Instructions
- Preheat the oven to 375°F. Begin by soaking the torn bread pieces in milk for approximately 10 minutes to allow the bread to absorb the liquid.
- In a large mixing bowl, combine the ground beef and veal, scrambled eggs, pancetta, Parmesan, chopped parsley, and lemon zest. Season generously with kosher salt and freshly ground black pepper. After squeezing any excess milk from the soaked bread, chop it finely and add it to the meat mixture. Mix the ingredients gently until just combined, ensuring not to overwork the mixture. Shape the mixture into a meatloaf, approximately one foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes to set.
- In a large, ovenproof skillet, heat the olive oil and butter over medium-high heat. Once the oil is hot, carefully place the meatloaf in the skillet, ensuring it does not move during the searing process. Allow it to brown for about 5 minutes before gently turning it using two spatulas, making sure not to disturb the crust. Brown the second side for an additional 5 minutes and transfer the meatloaf to a plate.
- Discard all but 2 tablespoons of the fat from the skillet. Increase the heat to high, then pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return the seared meatloaf to the skillet and place it in the oven. Baste the meatloaf occasionally with the pan juices. Roast until a meat thermometer inserted into the center of the loaf reads 150°F, approximately 25 minutes.
Notes
Once cooked, transfer the meatloaf to a platter and tent with foil. Let it rest for 10 minutes before slicing. Serve with the pan juices poured over the top.
