MAKES 2 LARGE LOAVES; 46 TO 50 SERVINGS
Chef John Dougherty made this meat loaf for his visiting aunts because he knew it was the kind of honest homestyle food they enjoyed. It turned out so well that he decided to put it on the menu at Oscar’s of the Waldorf-Astoria. I like it cold even more than hot, especially in a sandwich with spicy Dijon mustard.
14 slices of firm-textured white bread
1½ cups milk
1½ cups tomato puree
2½ tablespoons vegetable oil
4 medium onions, chopped
1 small red bell pepper, finely diced
1 large green bell pepper, finely diced
4 large garlic cloves, minced
4 pounds lean ground beef
3 pounds lean ground pork
3 pounds ground veal
2 cups ketchup
½ cup Dijon mustard
¼ cup Worcestershire sauce
1 teaspoon hot pepper sauce
6 eggs
½ cup chopped fresh basil, or 2 tablespoons dried
1 tablespoon salt
2 teaspoons freshly ground pepper
1 pound sliced bacon
1. Trim the crusts from the bread and cut the slices into ½-inch dice. Put in a large bowl and add the milk and tomato puree. Let soften while you prepare the vegetables.
2. In a large heavy skillet, heat the oil. Add the onions and cook over moderately low heat until softened, about 3 minutes. Add the bell peppers and garlic, increase the heat to moderately high, and sauté until the peppers are softened but still bright colored and the onions are golden, 3 to 5 minutes longer.
3. Mash the softened bread in the bowl. Add the sautéed vegetables, the beef, pork, veal, ketchup, mustard, Worcestershire sauce, hot sauce, eggs, basil, salt, and pepper. Roll up your sleeves and mix very well with your hands. (The recipe can be prepared to this point up to a day ahead. Cover the meat loaf mixture and refrigerate.)
4. Heat the oven to 375°F. Form the meat mixture into 2 free-form loaf shapes on 2 large greased baking sheets (with edges to catch the drips). Arrange half the bacon slices crosswise over each meat loaf, tucking in the edges underneath.
5. Bake for 1 hour 10 minutes, switching the 2 sheets for even cooking halfway through, or until the internal temperature measures 180°F. Remove from the oven and pour off the fat from the baking sheet. Let stand for at least 10 minutes before slicing. For a buffet, it’s often best to cut the loaves in half lengthwise and then crosswise into ½-inch-thick slices.