Wolfgang Puck Meatloaf Recipe

This Wolfgang Puck Meatloaf recipe is all about technique my friends!

The bacon wrapping is pure genius – it keeps the meatloaf incredibly moist and adds a layer of crispy, salty goodness.

One of my favorite tips is to mix in grated Parmesan—it adds a subtle depth that takes the meatloaf up a notch.

The recipe also uses fresh herbs like parsley and thyme, which brighten up the flavor and keep it from feeling too heavy.

Let’s make this!

How to Make Wolfgang Puck Meatloaf Recipe

Ingredients

• 2 lbs Ground Beef
• 1 cup Breadcrumbs
• 2 Eggs
• 1 cup Milk
• 1 cup Onions (chopped)
• 2 tsp Garlic (minced)
• 1 cup Mushrooms (chopped)
• 1 tsp Salt
• 1 tsp Black Pepper
• 12 slices Bacon

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Cook onions, garlic, and mushrooms in a skillet until the onions are translucent, about 8 minutes.

Let this mixture cool.

Step 2:

In a large bowl, combine ground beef, breadcrumbs, eggs, milk, and the cooled onion mixture.

Season with salt and pepper, then mix until everything is just combined.

Step 3:

Shape the meat mixture into a loaf and place it on a baking sheet or pan.

Lay bacon strips over the top, overlapping slightly, and tuck the ends underneath.

Step 4:

Bake in the preheated oven for 60-75 minutes.

The bacon should be crispy, and the internal temperature of the meatloaf should reach 160°F.

Step 5:

Let the meatloaf rest for about 10 minutes before slicing and serving.

It ensures the juices are evenly distributed.

Tips and Tricks for Making This Recipe

Use Fresh Ingredients

Whenever possible, go for fresh ingredients like garlic and mushrooms, as they add a rich depth of flavor.

It’s a small change, but incredibly worthwhile!

Mind the Baking Time

Pay close attention to the cooking time, as overbaking can dry out the meatloaf.

Keep a meat thermometer handy for best results.

Let the Meatloaf Rest

Allowing the meatloaf to rest after baking is crucial for juicy slices.

Resist cutting too soon for the best texture and taste!

Try Variations

Feel free to add herbs like thyme or rosemary if you want to experiment.

These additions can bring a fresh twist to the classic version.

Customize Your Blend

Adjust the mix of meats like pork or veal along with the beef to find your preferred flavor combination.

Each addition brings unique notes to your meatloaf.

What to Serve with Wolfgang Puck Meatloaf Recipe

Classic Mashed Potatoes

You can’t go wrong with serving mashed potatoes alongside meatloaf.

The creamy texture and buttery flavor of this classic side dish complement the meatloaf’s richness, creating a comforting meal.

Feel free to add a little garlic or chives for extra flavor.

Steamed Asparagus

Steamed asparagus is another great choice.

It’s simple to prepare and provides a nice contrast to the hearty meatloaf with its fresh, earthy taste.

A bit of lemon juice or zest can give the asparagus a refreshing kick.

Sautéed Brussels Sprouts with Bacon

Brussels sprouts sautéed with bacon make a fantastic side.

The savory bacon pairs wonderfully with the slight bitterness of the Brussels sprouts.

This dish adds a lively and satisfying element to your meal.

Roasted Cauliflower with Turmeric

Looking for something different?

Try roasted cauliflower with turmeric for a unique twist.

The roasted flavors and warm spices will enhance the meatloaf experience with something excitingly new.

Spicy Sriracha Coleslaw

Spice things up with some sriracha coleslaw!

The crunch and hint of heat will add a lively contrast to the richness of the meatloaf.

It’s colorful and vibrant, making your plate look as appetizing as it tastes.

Variations and Substitutions

Alternative Meats

You can swap out the ground beef for ground turkey to make a lighter version of this meatloaf.

Using a mix of pork and beef can add extra flavor and juiciness to your dish.

Seasoning Tweaks

You might want to add fresh herbs like thyme or rosemary to give it an aromatic kick.

Feel free to use smoked paprika or chili flakes if you prefer some spiciness.

Different Fillings

Adding sautéed spinach or shredded carrots can introduce more color and nutrients.

Consider incorporating cooked, chopped bell peppers for added sweetness and texture.

Cheese Options

Using cheddar or gouda inside the meatloaf creates a melty surprise when sliced.

If you’re feeling adventurous, try using blue cheese for a tangy twist.

How to Store Leftover Meatloaf

Storing leftover meatloaf properly keeps it fresh and ready for your next meal.

Once your meatloaf has cooled, wrap it tightly with plastic wrap or aluminum foil.

This prevents air exposure, keeping it moist.

Another great option is using airtight containers.

This step helps maintain the flavor and moisture of the meatloaf.

Refrigeration Tips

Store your wrapped or sealed meatloaf in the refrigerator if you plan to eat it within a few days.

It can last about three to four days in the fridge.

Always keep it in the coldest part of the refrigerator for best results.

Freezing Method

If you’re thinking longer-term, freezing is the way to go.

Before freezing, slice the meatloaf into individual portions to make defrosting easier.

Place the slices between layers of wax paper or parchment paper so they don’t stick together.

Label and Date

Label your containers or wrapped portions with the date before storing.

This is a simple way to remember how long it’s been stored.

By following these tips, you can always enjoy delicious leftover meatloaf!

Common Mistakes to Avoid

Overhandling the Meat

When mixing the ingredients for the meatloaf, handle the mixture gently to keep the final texture tender and juicy.

Overmixing can result in a dense, tough loaf that’s far from what you’re aiming for.

Use your hands lightly or a fork, mixing only until the ingredients are just combined.

Skipping the Panade

A panade is a mix of bread and liquid that keeps meatloaf moist and tender.

If your recipe doesn’t mention it, consider including it anyway by soaking bread in milk.

This step can make a huge difference, preventing the loaf from drying out during baking.

Ignoring Rest Time

When the meatloaf comes out of the oven, you might want to cut into it right away.

Resist the temptation! Let it rest for about 10 minutes before slicing.

Resting allows the juices to redistribute, keeping each slice flavorful and moist.