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Kirk Douglas' Favorite Four-Meat Loaf

Reader Bill Hensge wrote in search of a recipe he thought he read on an airline flight 25 years ago. The recipe is actually older than that. In 1973, United Airlines' in-flight magazine, then called Mainliner, started a several-year series of cooking-based celebrity interviews, including the one Hensge sought featuring Kirk Douglas' favorite meatloaf. Made by Douglas' German cook Fifi, the light-colored and mildly-flavored loaf includes beef, veal, pork and bacon. Douglas liked it with nutmeg-seasoned mashed potatoes on the side. Use uncured, low-sodium bacon for good flavor without adding too much salt to the loaf. Note: This recipe and others from the now-defunct Mainliner, are republished with permission from United Airlines.

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8 servings
Ingredients
  • 1 lb, each, of ground beef, veal and pork
  • 1 medium onion, finely chopped
  • 3 Tbsp. fresh minced parsley
  • 2 eggs, whole
  • 2 Tbsp. flour
  • 2 Tbsp. bread crumbs
  • 1 ½ tsp. salt
  • 1 tsp. fresh ground pepper
  • ¼ tsp. paprika
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme
  • 6 oz. V-8 juice
  • 3 strips bacon
Instructions
  1. Combine all ingredients except bacon in large bowl. Mix well. Place meatloaf in ungreased loaf pan, pressing down so that there are no air pockets. Place three strips of bacon on top. Bake in a pre-heated 350 degree oven for 1 ½ hours.

This meatloaf is very light in color and fexture. We used lower-sodium bacon for a less-salty result.
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