This French Meatloaf is probably one of the best meatloaf recipes I’ve made in a long time. But, isn’t everything is better wrapped in bacon?! I did make a couple of deviations from the original recipe. The reason is that it just didn’t seem practical for me. The recipe wants a 1/2 pound of ground pork, but I buy it by the pound and figured what is another half pound of pork? The other thing that I didn’t do is pour tomato juice over the top of the meatloaf.
The base of this French meatloaf is ground beef, ground pork, green onions, onion, bread crumbs and milk. I used some mixed bell peppers I had in the freezer. Mix it together well.
Shaping The Loaf
The easiest way I thought to shape the meatloaf was to line a baking pan with the bacon and then packing in the meat. This is a 9″ x 5″ pan and all the meat mixture fit into the pan. So I didn’t feel bad about my extra half pound of pork.
Once the meat is in the pan, invert it onto a baking sheet lined with parchment paper. If I would have been thinking, I would have used a metal rack so it wasn’t sitting in the juice while baking.
I used 350 degrees to bake the meatloaf, and I probably should have gone with a higher temperature because this did not bake in forty five minutes. It took over an hour and I honestly lost track of the total time. It was probably that extra half pound of pork… In my defense, this recipe didn’t have any oven temperature for me to use my conversions with. However, once it reached the required 160 degrees, it was amazing! It sure did come out nice with a crispy bacon crust.
As a side note to this recipe. I have done research on finding who V. B. B. Bacigalupi is from Linden, CA. I believe I have found the family this recipe came from, but I am not sure if it came from Leva or Vera. I haven’t dug into it more than finding the family that was living in Linden, CA with this last name in 1920. Leva is the mother and Vera would have been thirteen in 1919. Leva’s middle name is Blanche and Vera’s middle name is Marie. It’s a toss up on the first, middle and additional initial, but I’m sure this recipe belongs to that family.
French Meat Loaf Recipe
One pound round steak, one-half pound fresh lean pork, two green peppers and one onion. Grind and mix with one cup bread crumbs, one egg and two-thirds cup milk. Mix well, shape in a loaf, pour over it juice from one pint of tomatoes. Lay strips of bacon across top and bake for forty-five minutes.
V. B. B. Bacigulipi, Linden – San Francisco Chronicle – 13 July 1919
A French Meatloaf recipe from 1919 - First prize winner
- 1 lb ground beef
- 1/2 lb ground pork
- 2 ea green bell pepers chopped
- 1 ea onion chopped
- 1 cup bread crumbs
- 1 large egg
- 2/3 cup milk
- 1/2 cup juice from tomatoes
- 8 slices bacon
Mix one pound ground round steak, one-half pound ground fresh lean pork, two green peppers and one onion chopped fine.
Mix with one cup bread crumbs, one egg and two-thirds cup milk.
Mix well, shape in a loaf, pour over it juice from one pint of tomatoes. Lay strips of bacon across top and bake 350 degree for between forty-five minutes and one hour. Check until thermometer registers 160 degrees.