A Small Meatloaf with a French Accent

Name: A Small Meatloaf with a French Accent
Ingredients: 1/3 pound ground beef; 1/3 pound ground pork; 1/3 pound ground veal; 2 plump garlic cloves; 1 teaspoon salt, or more as needed; 2 shallots, or 1 small onion; 4 or 5 sprigs fresh parsley, preferably ﬂat-leaved; 1 teaspoon dried porcini (no soaking needed); 1/4 teaspoon herbes de Provence; 1/4 cup red or white wine; Freshly ground pepper; 1/2 bay leaf; 1 strip bacon; Olive oil; Salt; 2 new potatoes, cut in eighths lengthwise; 2 young carrots, peeled; 1 young parsnip, peeled and cut in half lengthwise, or another root vegetable similarly prepared

December 9, 2011

Recently I stumbled upon a package in the meat counter of my nearby supermarket that contained 1/3 pound each of ground beef, pork, and veal—just enough to make a small meatloaf for two, or for one with some welcome leftovers. I was elated, not only because I wanted to make a small meatloaf and I’d found it so hard to get the mix that I needed in modest amounts, but also because I felt it was a sign of the times. Maybe supermarkets are ﬁnally waking up to the fact that so many New Yorkers live alone and should be catered to, instead of forcing us to buy more than we need. So I took the package home and made myself this meatloaf, sneaking in a few French ﬂavors to jazz it up a bit.

Recipe notes

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