Not-Quite Bill Blass's Meatloaf
1 cup chopped celery
1 cup onion, chopped
2 tablespoons organic beef tallow or butter
1/3 cup sour cream
1 tablespoon Worcestershire sauce
1 large egg
2 tablespoons dried parsley
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 teaspoon salt
½ teaspoon freshly ground black pepper
1-pound 85/15 ground beef (organic preferred)
1-pound ground pork (organic preferred)
1 cup unsweetened tomato ketchup
Place the oven rack in the center position and begin heating the oven to 350 degrees.
Brush oil around the interior bottom and sides of an 8-by-4-inch loaf pan. Set aside.
Place a skillet over medium heat and add the beef tallow (or butter). When it melts, sauté the celery and onion until soft, about 5 to 6 minutes. Transfer to a large mixing bowl and cool.
Add the sour cream, Worcestershire sauce, egg, parsley, thyme, marjoram, salt and pepper to the bowl and blend together.
Using clean hands, break the meats off into pieces and add the beef and pork to the bowl. Using your hands, combine the mixture well without squeezing too hard. Transfer the mixture to the prepared pan and form into a loaf. Top with the ketchup. Bake for about 80 minutes or until an instant-read digital thermometer reaches 155 degrees. Remove from the oven and rest for 10 minutes. Transfer to a platter or cutting board and slice. Serve immediately.
Nutrition values per serving: 287 calories (57 percent from fat), 18.2 g fat (6.6 g saturated fat), 6.7 g carbohydrates (6.2 net carbs), 3.5 g sugars, 0.5 g fiber, 21.9 g protein, 107 mg cholesterol, 621 mg sodium.
To mirror Blass's version, lay 3 slices bacon lengthwise over the top of the meatloaf after coating with the ketchup.