Meatloaf Designed by Bill Blass

I made a meatloaf the other day from what might be called an old fashion recipe that I found to be credited to the late fashion designer, Bill Blass. I have no idea where he got the recipe or why his name is attached…

Meatloaf Designed by Bill Blass

Servings: 6-8

Prep time: 1 hour 45 minutes


  • 1 cup / chopped celery 3-4 stalks, a bit more is OK
  • 1 cup / chopped yellow onion or more
  • 3 Tablespoons / butter
  • 2 pounds / ground chuck
  • 1/2 pound / ground veal Use a full pound of pork if you can’t get veal, and add another egg for richness.
  • 1/2 pound / ground pork
  • 1/2 cup / chopped fresh parsley
  • 1/3 cup / sour cream
  • 1/2 cup / Panko bread crumbs
  • 1/4 teaspoon / dried thyme
  • 1/4 teaspoon / dried marjoram
  • 1 teaspoon / Kosher salt
  • freshly ground black pepper to taste
  • 1 egg
  • 1 Tablespoon / Worcestershire sauce
  • Heinz chili sauce as needed to cover loaf
  • 5-6 slices / uncooked bacon Chop two or three slices and add to meat mix, use remainder for topping.


  1. Preheat the oven to 350 degrees.
  2. In a heavy skillet over medium heat, sauté the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
  3. When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl, check for seasoning and adjust if needed, I added more salt and pepper.
  4. Whisk the egg(s) with the Worcestershire sauce and add to the mixture.
  5. Line a medium sheet pan (with sides as there will be some fat and grease) with foil.
  6. Using your hands, combine the mixture and then pour out on to pan and mold into the shape of a loaf. (Note: size and shape of loaf with effect cooking time, not too flat.)
  7. Top with enough chili sauce to cover and add the bacon slices. Bake until firm and nicely browned, 160 degrees, check at: 45 minutes